CREAMY CAULIFLOWER WILD RICE SOUP

This rich cauliflower wild rice soup is made with cauliflower, carrots and dietary yeast for an additional flavourful, mushy and solid turn on wild rice soup. It's vegetarian and without gluten, high in protein and fiber, simple to make and tastes mind blowing.

Cauliflower is a cruciferous vegetable and we ought to attempt get veggies from this family into our eating routine day by day. This would incorporate things like brussel grows, cabbage, broccoli and bok choy. Cruciferous vegetables are wealthy in carotenoids, beta-carotene, lutein, zeaxanthin and nutrients C, E, and K and folate.

Moreover, cruciferous vegetables contain a gathering of substances known as glucosinolates, which are sulfur-containing synthetics that when separated amid processing, are known for their enemy of disease impacts.

• 1 cup chopped celery (150 g)
• 1 medium white onion, diced (approx. 1 1/2 cups, 215 g)
• 3 cloves garlic, minced
• 1 tsp each ground thyme and 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
• squeeze of fresh lemon juice (1-2 tbsp)

INSTRUCTIONS

1. Cook the wild rice according to package instructions. I used a wild rice blend. Once it’s cooked, set aside.
2. Add the onion, garlic and celery to at least a 7.5 qt 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.
3. Add the cauliflower, carrot and all of the vegetable broth and simmer over medium heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
4. Stir in the nutritional yeast.
5. 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.
6. Stir in the cooked wild rice.
7. Season with the salt and pepper and if desired, a squeeze fresh lemon.
8. Serve right away with chopped fresh chives or green onion or store in the fridge for up to 5 days or freezer for up to 2 months.

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