A creamy, comforting soup made with no dairy (unless you garnish it with parmesan, like I did!). Chicken sausage and fresh herbs add a ton of flavor, and whole grain rice makes it a full meal.
water(enough to cover cauliflower, about 4-5 cups)
1 1/2vegetable bouillon cubes(I used, and recommend, Rapunzel)
Soup
1teaspoonolive oil
1 1/2cupscelerydiced
1large carrotdiced
1/2red bell pepperdiced
1/2pound cooked Italian chicken sausage(recipe linked above - or sub your favorite store bought)
2tablespoonsfresh parsleychopped fine
1 1/2tablespoonsfresh sagechopped fine
1/2tablespoonfresh thymeremoved fron stem
1/2cupdry thai red rice or brown ricecooked according to package directions
parmesan cheese(to garnish, optional)
Instructions
Brown chicken sausage, and set aside.
In a large soup pot, add 2 tablespoons of olive oil, and the diced onion. Saute until the onion is translucent. It's very important not to brown the onion, or your broth will not turn out white.
Add the chopped cauliflower, and then add enough water to cover it (about 4 cups).
Cover, and let simmer, until cauliflower is very cooked, and falls apart with pierced with a fork. Add the vegetable bouillon.
In batches, pureed the cauliflower and onion mixture in a blender. Let it blend for 1-2 minutes, until its super creamy and smooth.
In the empty soup pot, add another teaspoon of olive oil, and saute the celery until soft.
Add the carrots and bell pepper, and continue to saute for 3 or 4 more minutes.
Add the cauliflower broth and chicken sausage. Let simmer for 5-10 minutes.
Add the fresh herbs, and cook only for another few minutes, so the herbs maintain their freshness. Season with salt and pepper, to taste.
Add cooked rice into individual bowls, and garnish with more fresh herbs and parmesan cheese, if desired.
Notes
I prefer to keep rice and noodles separate from soup until serving. They easily get overcooked and mushy if reheated.