Cauliflower soup with wild rice

Wild rice is a great alternative to regular rice. Despite its name, this plant does not belong to rice. This is the fruit of the North American aquatic cereal Zizania palustris. It contains less starch, so this type of cereal does not weigh down the food.

Ingredients

• 1.25 l vegetable broth
• 500 g cauliflower
• 130 g wild rice
• 3 medium carrots
• 3 celery stalks
• 1 medium white onion
• 3 cloves of garlic
• 1 tsp. dried thyme and oregano
• 2 tbsp. l. olive oil
• 1-2 tbsp. l. lemon juice
• salt, freshly ground black pepper
• green onions for serving

Directions

1. Cook wild rice according to package directions.
2. Peel vegetables. Cut the onion and celery into small cubes, medium carrots, chop the garlic. Disassemble the cauliflower into small inflorescences.
3. Heat olive oil in a saucepan over medium heat, add onion, garlic and celery and fry, stirring frequently for 5-7 minutes. Add thyme and oregano, stir and cook for 2 more minutes, until aroma appears.
4. Add cauliflower and carrots to vegetables, add vegetable broth and simmer until carrots and cauliflower are tender, 15–20 minutes. Finally, season with salt and pepper and season with lemon juice.
5. Pour half of the soup into a blender bowl and blend until smooth, creamy. Pour the puree back into the pot.
6. Add wild rice to the soup and stir. Sprinkle with green onions and serve.