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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Vegetables: Add chopped celery and sliced leek (white parts only) to the pot. Continue cooking for another 3-5 minutes until slightly tender.
- Cook Mushrooms and Aromatics: Stir in sliced baby bella mushrooms, minced garlic, and chopped thyme. Cook for an additional 5 minutes to develop flavors.
- Add Miso and Vegetables: Stir in 1 tablespoon of light miso paste until well incorporated. Then add sliced carrots and white beans. Mix well.
- 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.
- 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.
- 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.
- 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
