Anti-inflammatory Cauliflower Wild Rice Soup

Warm and hearty soup for the body and soul

This creamy turmeric cauliflower and wild rice soup is anti-inflammatory, healing for the gut and dare I say, quite delicious. This soup plum full of protein and easy to make:

Such an amazing recipe! Yummy and creamy, love the lime and ground black pepper to garnish. -Pam

Turmeric is the all star of this particular soup. This incredible spice not only adds flavor, color and healing properties. The power house active ingredient in turmeric is curcumin which has been shown to fight inflammatory, promoted joint, heart, and lung health. Turmeric has been used in Eastern medicine practices for thousands of years! This soup is good for your body and your soul.

Anti-inflammatory Cauliflower Wild Rice Soup

What you will need:

The base of this soup mostly consists of veggies, which I absolutely love because it fills you up without making you feel heavy:

• 1 Medium size head of cauliflower (You will want to chop this into florets)

• 1 Medium sized shallot

• 1 Head of garlic separated and peeled (or measure with your heart and have as much garlic as you like)

• 2-3 Serrano peppers

• 1 1/2 cups cooked wild rice

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 tablespoon turmeric

• 1 teaspoon cayenne pepper

• 1/2 - 1 teaspoon ginger powder (depending on how hot you want it)

• 1/2 teaspoon sea salt

• 2 cups Almond milk

• 2 cups of vegetable broth

• 1/2 cup heavy whipping cream (you can use a plant based version to keep it vegetarian)

• 1 tablespoon butter

Instruction

1. Preheat to 475°F and line 2 baking sheet with foil

2. Add your cauliflower florets, garlic, shallots and Serrano peppers to a large mixing bowl. Drizzle with your olive oil and spices then toss to combine. Next spread out your veggies onto the lined baking sheet and roast for 30 minutes.

3. While your veggies are roasting you will want to add 1 1/2 cups wild rice to your insta pot or rice cooker and add the appropriate water ratio. Using my insta pot, I added 1 1/2 cups water. I also added 1 tablespoon of butter, and sprinkled in some garlic powder, onion powder, turmeric, and salt and let it cook.

4. Once roasted, you will want to transfer your veggies to a pot (I used my dutch oven). Add in your almond milk and broth, stirring to combine. Bring your mixture to a boil, then cover and reduce your heat to simmer for 20 minutes.

5. Remove from heat and using an immersion blender (or your regular blender if you don't own an immersion blender This is the one I use), blend until smooth.

6. Now stir in the 1/2 cup heavy whipping cream and the 1 1/2 cups cooked wild rice.

7. Serve immediately and top with desired garnishes.

I am so happy to have you here with me today. If you try this recipe I'd love to hear what you think! If you personalized it to your own tastes let me know and next time I make this soup, maybe I'll be able to try your version.

Until next time! Happy cooking 😄

***As an amazon affiliate I do receive a small commission if you purchase through the links provided. There is no extra charge to you for using the link. These are all items I use in my kitchen as well.***