Vegan Creamy Wild Rice Soup
Servings: 4
Experience this satisfying vegan wild rice soup that's hearty and super creamy. Stay warm and nourished with this non-dairy recipe packed with protein and fiber.
Ingredients
- ½ cup cashews
- 1 can cannellini beans drained and rinsed
- 2 cups vegetable stock
- 1 tbsp avocado oil
- 2 celery stalks sliced
- 2 carrots sliced
- 1 yellow onion diced
- 5 garlic cloves minced
- ½ tsp black pepper, ground
- 2 tsp dried thyme leaves
- 1 cup wild rice uncooked
- 2 gold potatoes chopped (about 1 cup)
- 2 bay leaves
- 3 cups vegetable stock
- 2 cups bella mushrooms 8oz, finely chopped
- 2 cups kale finely chopped
Instructions
- Soak cashews for at least 10 minutes, the longer the better.
- Drain cashews and add to blender with cannellini beans and vegetable broth. Puree on high speed until super creamy. Set aside to use in step 7.
- Heat avocado oil in a large pot over medium heat. Add celery, carrots and yellow onion. Saute until softened, about 10 minutes.
- Stir in the garlic, black pepper, thyme and rice. Saute for a minute, stirring constantly.
- Add potato, bay leaves and 3 cups vegetable broth. Bring the soup to a boil, then lower heat, cover with lid and simmer for 30 minutes, or until rice is cooked.
- One rice is cooked, remove the bay leaves.
- Add the cashew puree, mushrooms and kale to the rice mixture and stir well.
- Increase heat to medium and stir occasionally for 5 minutes.
- Ladle the soup into bowls and serve warm.
Notes
Not a fan of mushrooms? You can leave them out.
Nut allergy? Swap cashews for hemp hearts to still get a creamy protein-rich sauce.
Nutrition
Calories: 390kcal, Carbohydrates: 63g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Sodium: 1234mg, Potassium: 1041mg, Fiber: 8g, Sugar: 9g, Vitamin A: 6893IU, Vitamin C: 33mg, Calcium: 95mg, Iron: 4mg