Wild Rice And Cauliflower Soup Recipes

CREAMY CAULIFLOWER WILD RICE SOUP

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.

CAULIFLOWER AND WILD RICE SOUP

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.

CAULIFLOWER AND WILD RICE SOUP

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.

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.