Description
We love cream-based soups in our household, but dislike the high calorie and fat content that comes with heavy cream. My husband and I experimented with making healthier versions of our favorite cream-based soups, and this became our favorite. It is literally packed with vegetables down to the base.
Ingredients
- 2 medium heads cauliflower, chopped
- 4 cups chicken broth, divided
- 2 tablespoons olive oil
- 4 stalks celery, chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 5 large carrots, chopped
- 1 pound cooked chicken, shredded
- 1 tablespoon dried parsley
- 2 teaspoons dried rosemary
- salt and ground black pepper to taste
- 2 ¼ cups water
- 1 (8 ounce) package uncooked wild rice
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 8