Soup's On!
Creamy Cauliflower Wild Rice Soup
For those of us in the northern hemisphere, the fall season brings cooler temperatures. And that means, it’s time for soups & stews!
Nothing warms the tummy (and the heart) like a rich, flavorful, nutritious bowl of soup, so this week’s recipe combines my favorite vegetable — cauliflower — with a mirepoix of fennel bulb, onions, and celery, homemade vegetable broth, wild rice, and a cashew-based cream. This is a nutrient-dense soup that is low in sodium and low in processed fat (I only use a small amount of vegan butter, which you can substitute with either water, white wine, or cooking spray for sautéing the mirepoix; the other fat is a complete, healthful fat that comes from cashews).
I always make soups in big batches using our largest stockpot. So, my husband and I don’t want to eat the same food for more than 2-3 meals, I freeze the leftovers for an easy, “re-heat & eat” meal on a busy night (and we have plenty of busy nights!). Let’s get started!
