Wild Rice Soup
A hearty and creamy vegan wild rice soup packed with vegetables, herbs, and protein-rich beans, perfect for a comforting meal.
Ingredients
Base
- 1 cup unsweetened almond milk
- ⅓ cup raw cashews
- ¼ cup cooked cannellini beans (drained and rinsed)
- 2 tablespoons white miso paste
- 2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
Vegetables
- 1 bunch scallions (white and light green parts, chopped)
- 1 stalk celery (chopped)
- 1 large carrot (chopped)
- 8 ounces cremini mushrooms (sliced)
- 1 teaspoon sea salt
- 4 cloves garlic (minced)
- 2 tablespoons minced rosemary
- 1 bunch thyme (bundled)
- 1¼ cups cooked cannellini beans (drained and rinsed)
- ½ teaspoon freshly ground black pepper (more for serving)
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- 4 cups chopped kale
Garnish
- to taste Chopped parsley (optional)
- to taste Pinches of red pepper flakes (optional)
Instructions
- Blend almond milk, cashews, beans, miso, and mustard until smooth; set aside.
- Cook vegetables: Sauté scallions, celery, carrot, mushrooms, and salt in olive oil until tender, 8-10 minutes.
- Add garlic, herbs, beans, pepper, and water; simmer covered for 20 minutes.
- Remove thyme, stir in cashew mixture, rice, lemon juice, and kale; cook until kale wilts, about 5 minutes.
Notes
For extra flavor, add more lemon juice or red pepper flakes before serving.