Here’s a surprisingly yummy vegan soup to warm you up in snowy weather. This soup’s secret to creaminess is nutritional yeast! These nutty-flavored flakes are high in protein, containing all nine essential amino acids, are high in B-vitamins and offer a wide range of trace minerals. It’s easily found in most grocery stores. This soup is great with wild rice, a wild rice mix or even plain old brown rice. You can find the veggie ingredients from our growers! Shop Dakota Fresh
1 cup chopped celery
1 medium white onion, diced
3 cloves garlic, minced
2 cups diced carrots
4 heaping cups potatoes, chopped or 1 small head of cauliflower, chopped into small florets
5 cups vegetable broth
1/2 cup nutritional yeast
1 1/2 cups cooked wild rice
1 tsp each sea salt and black pepper, or more to taste
squeeze of fresh lemon juice (1-2 tbsp)
Recipe adapted from https://runningonrealfood.com/creamy-cauliflower-wild-rice-soup/
- Cook the wild rice. Continue making the soup while it cooks.
- In a 7.5 qt soup pot, add the onion, garlic and celery with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (or, saute the veggies in 1 tbsp of olive oil). Keep adding water if the pot dries out. Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant.
- Add potato or cauliflower, carrot and all of the vegetable broth. Simmer over medium heat until the carrots and cauliflower are tender. Roughly 20 minutes.
- Stir in the nutritional yeast.
- Scoop half the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Blend until smooth and creamy, and pour it back into the soup pot with the rest of the soup.
- Stir in the cooked wild rice.
- Season with the salt and pepper and a squeeze fresh lemon.
- Serve right away with chopped fresh chives or green onion. Stores in the fridge for up to 5 days. Freezes well too. Recipe adapted from https://runningonrealfood.com/creamy-cauliflower-wild-rice-soup/