Cauliflower And Wild Rice Soup Recipes
CHICKEN AND CAULIFLOWER RICE SOUP
Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there's this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice-find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits-cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that'll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
- Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
- Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
- Garnish with basil and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 135 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 2 Cups, Sodium 1150 mg, Sugar 4 g, TransFat 0 g
CAULIFLOWER AND WILD RICE SOUP
This recipe is versatile because it make a fine complement to a main meal, or it can be a meal in itself.
Provided by VickiAk
Categories Cauliflower
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion, celery and mushrooms in butter until tender.
- Sprinkle with flour; stir to coat well.
- Gradually add chicken broth.
- Cook and stir until thickened.
- Stir in wild rice, cauliflower and crem until well blended.
- Cook gently until heated through; do not boil.
Nutrition Facts : Calories 353.3, Fat 24.4, SaturatedFat 14.8, Cholesterol 67.1, Sodium 660.2, Carbohydrate 26.2, Fiber 2.7, Sugar 3, Protein 9
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- Cook the wild rice according to package instructions. While it’s cooking, proceed with making the soup.
- Add the onion, garlic and celery to at least a 7.5 qt soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water. Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant.
- Add the cauliflower, carrot and all of the vegetable broth and simmer over medium heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
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