Creamy Vegan Wild Rice Soup

from lifeisnoyoke.com
30 min

Ingredients

  • cashews (raw/unsalted) - 1 cup soaked (125 g)
  • celery - 4 ribs chopped
  • carrots - 1 cup chopped (128 g)
  • onion - 1/2 whole chopped
  • garlic - 4-6 cloves chopped
  • vegetable broth - 64 oz (2 L)
  • wild rice - 1 cup (160 g)
  • dried thyme* - to your taste (we use 1 Tbsp. (4.3 g))
  • bay leaves - 2 whole
  • salt - 2 tsp. (5.69 g) + more to taste
  • mushrooms - 8 oz chopped (225 g)
  • cannellini (white kidney) beans - 15 oz can (425 g)

Directions

  1. 1

    PREPSoak cashews overnight if possibleIf not, soak in boiling water as soon as you see this, the longer the betterVEGGIESChop celery, carrots, onion, and garlicChop mushrooms, reserve on the sideBROTHReserve 1 cup (8 oz) of broth on the sideHeat the rest of the vegetable broth in a large pot on medium heatRinse and drain your wild riceAdd wild rice, thyme, bay leaves, and salt to your hot vegetable brothAdd your veggies too (celery, carrots, onion & garlic)Place lid on pot and set a 30 min timerCREAMDrain soaked cashews and the liquid from the cannellini beansPlace cashews & beans in Vitamix containerAdd the reserved cup of vegetable brothBlend on high for 1 minute until smoothMIXWhen your timer goes off, add the creamy Vitamix mixture to your potAdd the chopped mushroomsReplace lid, lower heat, and set timer for 15 more minWhen the timer goes off, check if wild rice is done (should be a bit chewy)Remove bay leavesSERVEServe piping hot out of the potSnap a pic and tag #lifeisNOYOKEEnjoy!