It’s that time of year again where the weather cools down and all I want is warm meals that fuel your soul as much as your belly. This is one of my favorite recipes to date because it is so hearty without the all the cream and other junk often added to these recipes made conventionally. I know I’m not the only one who loves the taste of Panera Wild Rice soup but doesn’t love the ingredient list. This recipe has the great same taste with healing foods at probably much less of a cost!
Ingredients:
- 1 cup of wild rice, cooked
- 1 lb of chicken breast, cooked and chopped
- 6 cups of bone broth
- 1 yellow onion, diced
- 1 16 oz package of frozen cauliflower
- 1 tbsp of coconut oil
- 10 oz of cremini mushrooms
- 5 celery stalks
- 5 large carrots
- 1 clove of garlic
- 4-5 cups of water, just based on your thickness preference
Instructions
– In a large stock pot, saute coconut oil, onion, garlic, carrots, mushrooms, and celery for 10 minutes
– Remove veggies and place to the side
– Add broth, water and frozen cauliflower and bring to a boil. Once boiling allow to cook for another 10 minutes or until soft
– Immersion blend until all cauliflower is blended into a thicker liquid. This creates the creamy texture of the soup. Feel free to add broth or water at the end if you want a thinner soup
– Combine cooked veggies from earlier, chopped chicken breast, cooked rice and allow to all come to a boil
– Serve when ready. A splash of coconut milk would also be delicious in this and add to the creaminess of the soup