Cauliflower And Wild Rice Soup Recipes

CREAMY CAULIFLOWER WILD RICE SOUP

Creamy Cauliflower Wild Rice Soup image

This creamy, vegan wild rice soup is the ultimate comfort food. The flavours are wonderful, it's full of nutrition and makes the perfect way to warm up on on a cold day.

Provided by Deryn Macey

Categories Soup

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup chopped celery (150 g)
1 medium white onion, diced (approx. 1 1/2 cups, 215 g)
3 cloves garlic, minced
1 tsp ground thyme
1 tsp dried oregano
2 cups peeled and diced carrots (300 g)
4 heaping cups or 1 small head of cauliflower, chopped into small florets (450 g)
5 cups vegetable broth
1/2 cup nutritional yeast (30 g)
1 1/2 cups cooked wild rice (250 g)
1 tsp each sea salt and black pepper, or more to taste
2 tbsp fresh lemon juice

Steps:

Cook the wild rice according to package instructions. While it's cooking, proceed with making the soup.
dd the onion, garlic and celery a large soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water.
Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant, stirring frequently.
Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
Stir in the nutritional yeast.
Scoop half of the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Start blending on low then increase to high and blend until smooth and creamy. Once it's blended, pour it back into the soup pot with the rest of the soup. Alternatively, use an immersion blender directly in the pot to blend about half of the soup.
Stir in the cooked wild rice.
Stir in the lemon juice and season with salt and pepper, if needed.
Serve right away with chopped fresh chives or green onion and lemon wedges.

Nutrition Facts : ServingSize 1/6th of recipe (350 g), Calories 125 calories, Fat 0.4 g, Carbohydrate 25 g, Fiber 6 g, Protein 8 g

CAULIFLOWER AND WILD RICE SOUP

Cauliflower and Wild Rice Soup image

This recipe is versatile because it makes a fine complement to a main meal, or it can be a meal in itself.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter
1/2 cup all-purpose flour
1 quart chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup half-and-half cream

Steps:

In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.

Nutrition Facts : Calories 236 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

CAULIFLOWER AND WILD RICE SOUP

Cauliflower and Wild Rice Soup image

This recipe is versatile because it make a fine complement to a main meal, or it can be a meal in itself.

Provided by VickiAk

Categories Cauliflower

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter or 1/2 cup margarine
1/2 cup flour
1 quart chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup light cream

Steps:

In a large saucepan, saute onion, celery and mushrooms in butter until tender.
Sprinkle with flour; stir to coat well.
Gradually add chicken broth.
Cook and stir until thickened.
Stir in wild rice, cauliflower and crem until well blended.
Cook gently until heated through; do not boil.

Nutrition Facts : Calories 353.3, Fat 24.4, SaturatedFat 14.8, Cholesterol 67.1, Sodium 660.2, Carbohydrate 26.2, Fiber 2.7, Sugar 3, Protein 9

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

Pot O' Gold

This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.

Provided by Rita1652

Categories Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, golden roasted
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
2 scallions, sliced

Steps:

In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
Blend in blender or hand immersion blender.
Add chicken and rice to heat.
Season to taste with salt a pepper. Garnish with scallions.
For vegan omit the chicken.

Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2

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