Wild Rice Soup
This wild rice soup is a creamy, comforting, and nutritious dish that combines the goodness of wild rice, kale, and cashews. It's an easy wild rice soup recipe that fits perfectly into vegan and gluten-free diets, making it a delightful choice for everyone.
Equipment
- Large pot
- Blender
Ingredients
- 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
- 1 bunch scallions, white and light green parts, chopped
- 1 celery stalk chopped
- 1 large carrot, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon sea salt
- 4 garlic cloves minced
- 2 tablespoons minced rosemary
- 1 bunch of 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
- Chopped parsley for garnish, optional
- Pinches of red pepper flakes, optional
Instructions
- Make the Creamy Base: In a blender, combine almond milk, cashews, white beans, miso paste, and Dijon mustard. Blend until smooth and set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add scallions, celery, carrot, mushrooms, and salt. Stir occasionally until the mushrooms are tender, about 8-10 minutes.
- Add the Broth: Stir in garlic, rosemary, thyme (bundled), cannellini beans, pepper, and water. Bring to a simmer, cover, and cook for 20 minutes.
- Combine and Simmer: Remove the thyme bundle and stir in the cashew mixture, cooked wild rice, kale, and 1 tablespoon lemon juice. Simmer over low heat until the kale is wilted, about 5 minutes.
- Serve: Adjust seasoning with more lemon juice, salt, or pepper as needed. Garnish with parsley and red pepper flakes, if desired.