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.