The Whole Food Plant Based Cooking Show
Creamy Cauliflower Soup with Wild Rice
Calories: 182kcal
What is better than a warm bowl of Creamy Cauliflower soup on a cool fall evening? This comforting Plant Based Cauliflower soup is filling and hearty enough to satisfy even the hungriest of appetites. Pair it with a nice piece a piece of my Quinoa Flat Bread and you have the makings for a very happy belly.
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Equipment
Ingredients
- 1 cauliflower cut into florets
- 1 onion diced
- 3 carrots diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 tsp oregano
- ½ tsp thyme
- ½ tsp cracked pepper
- 1 liter vegetable broth low sodium
- 1 liter water
- 1 lemon juice
- ½ cup nutritional yeast
- 2 cups wild rice cooked
Instructions
- Add the onions to a soup pot and sauté until onions are translucent
- Add the carrots, celery and garlic and sauté for a few more minutes
- Add the spices, cauliflower, veggie broth, water and lemon juice and cook on medium high for 35 minutes
- Once the cauliflower is nice and soft, add the nutritional yeast
- Blend with and immersion blender until smooth
- Add the rice and stir into the soup
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Nutrition
Calories: 182kcal | Carbohydrates: 38g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 38mg | Potassium: 377mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3908IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
