Creamy Chicken and Rice Soup {Dairy-Free}

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brown chicken sausage, and set aside.

Step 2

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.

Step 3

Add the chopped cauliflower, and then add enough water to cover it (about 4 cups).

Step 4

Cover, and let simmer, until cauliflower is very cooked, and falls apart with pierced with a fork. Add the vegetable bouillon.

Step 5

In batches, pureed the cauliflower and onion mixture in a blender. Let it blend for 1-2 minutes, until its super creamy and smooth.

Step 6

In the empty soup pot, add another teaspoon of olive oil, and saute the celery until soft.

Step 7

Add the carrots and bell pepper, and continue to saute for 3 or 4 more minutes.

Step 8

Add the cauliflower broth and chicken sausage. Let simmer for 5-10 minutes.

Step 9

Add the fresh herbs, and cook only for another few minutes, so the herbs maintain their freshness. Season with salt and pepper, to taste.

Step 10

Add cooked rice into individual bowls, and garnish with more fresh herbs and parmesan cheese, if desired.

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