Wild Rice Soup
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
Directions
- 1
Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
- 2
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
- 3
Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- 4
Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Wild Rice Soup
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Ratings & Reviews
Based on 69 ratings
Rating Breakdown
About this Recipe
Looking for a truly comforting and hearty soup that feels both wholesome and deeply satisfying? This Wild Rice Soup delivers a creamy, rich experience without any dairy, making it an ideal meal for chilly evenings or a nourishing lunch.
Why This Recipe Works
The secret to this soup's incredible depth and velvety texture lies in its ingenious plant-based base. A blend of unsweetened almond milk, raw cashews, and cannellini beans creates a luscious creaminess that rivals traditional dairy-based soups. The addition of white miso paste and Dijon mustard elevates the flavor profile, adding complex umami and a subtle tang that makes every spoonful sing.
What to Expect
Prepare for a wonderfully thick and hearty soup, brimming with earthy cremini mushrooms, sweet carrots, and tender, nutty wild rice. The fresh aromatics like scallions, garlic, and an abundance of fresh rosemary and thyme infuse the broth with warmth and fragrance. You’ll find the broth to be luxuriously smooth, a testament to the blended cashew and bean base. Bright notes of lemon juice and the gentle bitterness of chopped kale cut through the richness, creating a perfectly balanced and incredibly satisfying bowl.
Customization & Variations
- For an even deeper mushroom flavor, consider using a mix of wild mushrooms instead of just cremini. If you prefer, swap the cremini mushrooms for chopped portobello.
- No cannellini beans? Great Northern beans or even chickpeas can be used in place of the beans for the creamy base or added whole.
- While kale offers a robust texture, you can easily substitute it with spinach or Swiss chard for a slightly milder green element.
Serving & Context
Serve this nourishing Wild Rice Soup as a complete meal on its own, perhaps alongside some crusty bread for dipping. A sprinkle of fresh parsley and a pinch of red pepper flakes not only adds a lovely garnish but also provides a delightful burst of freshness and a subtle kick.