Cauliflower Wild Rice Soup

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"The "base" of this recipe was originally found in an Australian cookbook I borrowed from my SIL, but then I "made the recipe my own" w/ingredient chgs & additions to make it more hearty & better suited to our taste preferences. I suggest cup-size servings if used as a starter course or bowl-size servings if used for a soup/salad/dessert type meal. Stated recipe servings are based on the latter & would at least double when used as a starter. Times were not given, so have been estimated by me. ENJOY!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (489.4 g)
  • Calories 333.6
  • Total Fat - 12.7 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 49.6 mg
  • Sodium - 274.8 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 13.4 g
  • Protein - 14.8 g
  • Calcium - 233.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 46.2 mg
  • Thiamin - 0.2 mg

Step 1

Cook wild rice per pkg directions until tender. Drain of any liquid & set aside.

Step 2

Trim cauliflower & cut into sml florets. Heat butter in stock pot. Add cauliflower, onions, carrots, turmeric, chili powder, garlic, bouillon cubes & water.

Step 3

Stir until combined & bring to a boil. Reduce heat & simmer for 30 min, covered.

Step 4

Push vegetables & liquid thru a fine sieve, puree in an electric blender or puree using a hand-held stick blender (as I do). If not using a stick blender, return puree to the stock pot.

Step 5

Combine a little of the milk w/the flour & mix to a smooth paste. Stir paste into the stock pot puree until well-combined & gradually add the remaining milk, stirring until the mixture comes to a slow boil. Reduce heat & simmer 2 min.

Step 6

Stir in cooked wild rice, yogurt & parsley. Season w/salt & pepper to taste. Heat gently, but do not boil. Serve immediately.

Step 7

SERVING SUGGESTIONS: Serve w/garlic buttered baguette bread or top w/flavored croutons. If a protein add is desired, top w/crisped & crumbled bacon pieces or even chopped shrimp or baby shrimp.

Tips & Variations


  • Standard blender or hand-held stick blender.

Related

Mikekey

This is easy to make and hearty, but a bit bland. I am going to add some cumin and more chili powder to the leftovers. Would be good with some diced cooked chicken or shrimp if you wanted to add meat.

review by:
(20 Sep 2017)