Cauliflower Wild Rice Soup
September 14, 2017
"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!"
- 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
Cook wild rice per pkg directions until tender. Drain of any liquid & set aside.
Trim cauliflower & cut into sml florets. Heat butter in stock pot. Add cauliflower, onions, carrots, turmeric, chili powder, garlic, bouillon cubes & water.
Stir until combined & bring to a boil. Reduce heat & simmer for 30 min, covered.
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.
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.
Stir in cooked wild rice, yogurt & parsley. Season w/salt & pepper to taste. Heat gently, but do not boil. Serve immediately.
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.