If you are looking for an alternative to a cream-based soup, you have to try this! You won’t miss the cream, I promise. A delicious vegan treat that the whole family will enjoy.
- 1 cup uncooked wild rice blend or rice of your choice
- 4 cups fresh or frozen cauliflower florets
- 2 tablespoons olive oil
- 1 large white or yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, trimmed and diced
- 1/2 tsp. dried thyme or more to taste
- 1/2 tsp. dried rosemary or more to taste
- 1/2 tsp. celery salt
- 1/2 tsp. dried oregano
- 1/2 tsp. onion powder
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 1/2 cups filtered water
- 2/3 cup raw cashews, soaked for two hours (may skip if using a high-speed blender)
- 1/4 cup nutritional yeast
- 2 tbs. freshly squeezed lemon juice (use half if you desire less zest)
- 1 1/2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups blanched broccoli florets (optional)
- 2 tbs. freshly minced chives (optional)
- Cook the rice according to package instructions. Drain and set aside.
- Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower boils, heat the olive oil in a large stockpot or Dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, rosemary, oregano, celery salt, and onion powder. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute.
- Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
- Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
- Add blanched broccoli (optional).
- Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
- Serve warm topped with chives and oyster crackers.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
- If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.
Original recipe provided by Blissful Basil. I made adjustments in the recipe to my taste.