Cozy & Creamy Wild Rice Soup Recipe

Introduction

This cozy and creamy wild rice soup is a comforting bowl full of wholesome ingredients and rich flavors. Featuring tender vegetables, hearty wild rice, and a smooth cashew cream, it’s perfect for chilly days or whenever you need a nourishing meal.

Ingredients

• 2 ribs celery – chopped
• 2 medium carrots – sliced
• 1 small onion – diced
• 1 leek (white parts only) – sliced
• 4 cloves garlic – minced
• 6 oz baby bella mushrooms – sliced
• 15.5 oz white beans (or garbanzo beans/chickpeas)
• 1 cup cooked wild rice
• 4 cups vegan chicken broth (or vegetable broth)
• 3 oz fresh greens (like baby spinach and/or kale)
• 1 tbsp light miso paste
• 2 tsp thyme – chopped
• 2 tbsp oil (such as olive oil)
• Salt and pepper to taste
• For the Cashew Cream:
• 1 cup raw cashews
• 1 cup water

Instructions

1. Step 1: Soak the cashews in enough hot water to cover them for 20-30 minutes. Drain and rinse before adding to a high-speed blender. Add 1 cup water and blend until completely smooth and creamy, about 1 minute. Set aside.
2. Step 2: Heat the oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until translucent.
3. Step 3: Add chopped celery and leek; cook for another 3-5 minutes. Then stir in mushrooms, garlic, and chopped thyme. Cook for an additional 5 minutes, stirring occasionally.
4. Step 4: Mix in the light miso paste until fully incorporated. Add sliced carrots and white beans, then pour in the vegan chicken or vegetable broth. Stir well.
5. Step 5: Lower heat to medium-low, cover the pot, and let simmer for 25 minutes or until vegetables are tender. Season with salt and pepper to taste.
6. Step 6: Stir in the cooked wild rice and fresh greens. Turn off the heat and allow the greens to wilt from residual heat.
7. Step 7: Add the prepared cashew cream and mix thoroughly. Taste and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve the soup hot with crackers or crusty bread for a satisfying meal.

Tips & Variations

• If you prefer a thinner soup, add extra broth when adding the wild rice and greens.
• Substitute kale or chard for the spinach to add a different texture and flavor.
• For a nuttier flavor, toast the cashews lightly before soaking.
• Use canned beans for convenience; just be sure to rinse and drain them well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free broth and check the miso paste ingredients.

Can I replace the cashew cream with something else?

If you have a nut allergy or prefer not to use cashews, you can substitute with coconut cream or a blended mixture of silken tofu and nutritional yeast for a creamy texture.

Cozy & Creamy Wild Rice Soup Recipe

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★★★★★

4.7 from 132 reviews

• Author: Matteo
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Cozy & Creamy Wild Rice Soup is a hearty, vegan-friendly dish combining tender vegetables, earthy wild rice, and a luscious cashew cream for richness. Loaded with celery, carrots, leeks, mushrooms, and fresh greens, this comforting soup is perfect for chilly days and offers a satisfying, nutritious meal.

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Ingredients

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Soup Ingredients

• 2 ribs Celery – chopped
• 2 medium Carrots – sliced
• 1 small Onion – diced
• 1 Leek – sliced (white parts only)
• 4 cloves Garlic – minced
• 6 oz Baby Bella Mushrooms – sliced
• 15.5 oz White Beans (or Garbanzo Beans/chickpeas)
• 1 cup cooked Wild Rice (cooked separately)
• 4 cups Vegan Chicken Broth (or Vegetable Broth)
• 3 oz Fresh Greens (such as baby spinach and/or kale)
• 1 Tbsp Light Miso Paste
• 2 tsp Thyme – chopped
• 2 Tbsp Oil (such as olive oil)
• 1 pinch Salt (or to taste)
• 1 pinch Pepper (or to taste)

Cashew Cream

• 1 cup Raw Cashews
• 1 cup Water

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Instructions

1. Soak Cashews: Soak the raw cashews in enough hot water to cover them for 20-30 minutes to soften them, which will help create a smooth and creamy texture.
2. Make Cashew Cream: Drain and rinse the soaked cashews, then add them to a high-speed blender along with 1 cup of water. Blend until completely smooth and creamy, about 1 minute. Set aside.
3. Sauté Aromatics: Heat 2 tablespoons of oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until they soften and become translucent.
4. Add Vegetables: Add chopped celery and sliced leek (white parts only) to the pot. Continue cooking for another 3-5 minutes until slightly tender.
5. Cook Mushrooms and Aromatics: Stir in sliced baby bella mushrooms, minced garlic, and chopped thyme. Cook for an additional 5 minutes to develop flavors.
6. Add Miso and Vegetables: Stir in 1 tablespoon of light miso paste until well incorporated. Then add sliced carrots and white beans. Mix well.
7. Add Broth and Simmer: Pour in 4 cups of vegan chicken or vegetable broth. Stir everything together, reduce heat to medium-low, cover the pot, and let the soup simmer for 25 minutes or until the vegetables are tender. Season with salt and pepper to taste.
8. Add Wild Rice and Greens: Stir in the cooked wild rice and fresh greens (baby spinach and/or kale). Turn off the heat and allow the greens to wilt from the residual heat.
9. Finish with Cashew Cream: Add the prepared cashew cream to the soup and stir well. Taste and adjust seasoning with additional salt and pepper if needed.
10. Serve: Serve the soup hot with your choice of crackers or crusty bread. Enjoy!

Notes

• Use only the white parts of the leek because the green parts can be tough and bitter.
• Wild rice should be cooked separately according to package instructions before adding to the soup.
• The cashew cream is a dairy-free alternative that adds richness; soaking the cashews properly is key to achieving a creamy texture.
• You can substitute white beans with garbanzo beans (chickpeas) if preferred.
• For added flavor variation, fresh herbs like parsley or dill can be added before serving.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: wild rice soup, vegan soup, creamy soup, cashew cream, vegetable soup, healthy comfort food