I'm from Minnesota and so is the bag of wild rice soup that I used for this recipe. I don't really like soups that are liquid-y, so I used less broth and more veggies to create a chunky variation of this recipe. I also used a secret ingredient - cauliflower - to make a creamy sauce to blend in with the broth.

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Chunky Wild Rice Soup 

Yield: 4 servings

Prep time: 10 minutes

Total time: 50 minutes

Ingredients

Wild Rice | 1 cup, uncooked

Water | 4 cups

Olive Oil | 1 tbsp

Russet Potato | 1 medium, diced

Carrots | 3 medium, diced

Celery | 3 stalks, diced

Italian Seasoning | 1 tbsp

Black Pepper | 1 tsp

Minced Garlic | 1 tsp

Vegetable Broth | 2 cups 

For the creamy sauce:

Cauliflower | 1 bag, frozen

Nutritional Yeast | 1/4 cup 

Cashews | 1/2 cup

Vegetable Broth | 1.5 cups 

Apple Cider Vinegar | 1 capful 

Directions

1. Cook rice according to directions.

2. Halfway through the rice cooking, boil the cashews for the remaining time to soften. 

3. Heat olive oil over medium heat and then add the diced veggies and italian seasoning and black pepper and cook for 5 minutes. Then add the minced garlic and cook until beginning to brown. Then add the 2 cups vegetable broth and bring to a boil and then simmer 5 -10 minutes until vegetables are fork tender.

5. Steam the cauliflower and then add the cauliflower, soaked cashews, nutritional yeast, apple cider vinegar, and the 1.5 cups vegetable broth to a blender and blend until smooth. 

6. Once the rice, vegetables, and cauliflower cream are ready, combine into one pot and stir together. 

7. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 408 | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 0 mg |

Sodium: 264 | Total Carbs: 62 g | Dietary Fiber: 9 g | Sugars: 8 g | Protein: 14 g