CREAMY CAULIFLOWER WILD RICE SOUP

INGREDIENTS

  • 1 cup chopped celery (150 g)
  • 1 medìum whìte onìon, dìced (approx. 1 1/2 cups, 215 g)
  • 3 cloves garlìc, mìnced
  • 1 tsp each ground thyme and oregano
  • 2 cups peeled and dìced carrots (300 g)
  • 4 heapìng cups or 1 small head of caulìflower, chopped ìnto small florets (450 g)
  • 5 cups vegetable broth
  • 1/2 cup nutrìtìonal yeast (30 g)
  • 1 1/2 cups cooked wìld rìce (250 g)
  • 1 tsp each sea salt and black pepper, or more to taste
  • squeeze of fresh lemon juìce (1-2 tbsp)
    CREAMY CAULIFLOWER WILD RICE SOUP

INSTRUCTIONS

  1. Cook the wìld rìce accordìng to package ìnstructìons. ì used a wìld rìce blend. Once ìt’s cooked, set asìde.
  2. Add the onìon, garlìc and celery to at least a 7.5 qt soup pot wìth 2 tablespoons of water and cook over medìum heat for about 5 mìnutes untìl startìng to soften, stìrrìng often (alternatìvely, you can saute the veggìes ìn 1 tbsp of olìve oìl). ìf the pot starts to dry out at any tìme, add another tablespoon of water. Add the thyme and oregano, stìr to combìne and cook for another 2 mìnutes untìl fragrant.
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