Vegan Creamy Wild Rice Soup
Rich, filling, and delicious–this creamy wild rice soup is beloved by carnivores and vegans alike. Surprisingly, it's WFPB and gluten-free. Make some!
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
Soak cashews overnight if possible
- 2
If not, soak in boiling water as soon as you see this, the longer the better
- 3
Chop celery, carrots, onion, and garlic
- 4
Chop mushrooms, reserve on the side
- 5
Reserve 1 cup (8 oz) of broth on the side
- 6
Heat the rest of the vegetable broth in a large pot on medium heat
- 7
Rinse and drain your wild rice
- 8
Add wild rice, thyme, bay leaves, and salt to your hot vegetable broth
- 9
Add your veggies too (celery, carrots, onion & garlic)
- 10
Place lid on pot and set a 30 min timer
- 11
Drain soaked cashews and the liquid from the cannellini beans
- 12
Place cashews & beans in Vitamix container
- 13
Add the reserved cup of vegetable broth
- 14
Blend on high for 1 minute until smooth
- 15
When your timer goes off, add the creamy Vitamix mixture to your pot
- 16
Add the chopped mushrooms
- 17
Replace lid, lower heat, and set timer for 15 more min
- 18
When the timer goes off, check if wild rice is done (should be a bit chewy)
- 19
Remove bay leaves
- 20
Serve piping hot out of the pot
- 21
Snap a pic and tag #lifeisNOYOKE
- 22
Enjoy!