Cauliflower Wild Rice Soup Recipe

"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!"

Step by Step Method

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.