Creamy Cauliflower Wild Rice Soup
1 cup uncooked wild rice, or wild rice blend
4 -5 cups fresh cauliflower florets
2 tablespoons olive oil
1 extra-large yellow onion, diced
4 medium carrots, peeled and diced
4 stalks celery, thinly sliced
1 lb. mushrooms, cut into bite sized pieces
1 teaspoon dried thyme or more to taste
1 teaspoon dried rosemary or more to taste
1/4 cup chopped fresh parsley, plus more for garnish
3 cloves garlic, minced
4 cups low-sodium broth, vegetable, chicken or beef
1 1/2 cups water
2/3 cup raw cashews, soaked in hot water for one hour, drain
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper, to taste
Cook the rice according to package instructions. Drain and set aside.
While rice is cooking, bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
While the cauliflower is cooking, heat the olive oil in a large stockpot over medium-low heat. Add the onion, carrots, celery, mushrooms, thyme, and rosemary. Sauté for about 10 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook until it begins to soften.
Stir in broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover; simmer 10 minutes.
Meanwhile, add the boiled cauliflower to blender along with the water, cashews, nutritional yeast, lemon juice, and salt. Blend on high for two-three minutes, or until completely smooth and creamy.
Add the cauliflower cream mixture and cooked rice to the pot of soup and stir to incorporate; simmer 5 minutes.
Taste and generously season with more salt and black pepper to taste.
Serve warm. Garnish with chopped parsley, if desired.
Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
If the soup is thicker than desired after refrigerating and reheating, simply add in a bit more broth, or water, and adjust seasonings as needed.