Creamy Cauliflower Wild Rice Soup

Bowl of vegan cauliflower wild rice soup topped with sliced green onion.

4.96 from 48 votes

This creamy, vegan wild rice soup is the ultimate comfort food. The flavours are wonderful, it's full of nutrition and makes the perfect way to warm up on on a cold day.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

1 cup chopped celery 150 g
1 medium white onion diced (approx. 1 1/2 cups, 215 g)
3 cloves garlic minced
1 tsp ground tyme
1 tsp dried 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
2 tbsp fresh lemon juice

Instructions

Cook the wild rice according to package instructions. While it's cooking, proceed with making the soup.
Add the onion, garlic and celery a large 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, stirring frequently.
Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
Stir in the nutritional yeast.
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. Alternatively, use an immersion blender directly in the pot to blend about half of the soup.
Stir in the cooked wild rice and lemon juice and season with salt and pepper, if needed. Serve right away with chopped fresh chives or green onion and lemon wedges.

Video

Notes

Storing: Let cool then store in a sealed container for up to 5 days or in the freezer for 2 months. Thaw overnight in the fridge if frozen. Reheat stovetop or in the microwave until heated to your preference.

Nutrition