Description
This creamy wild rice soup is cozy, nourishing, and perfect for fall. Packed with hearty vegetables, wild rice, and white beans, it’s blended with cashews and almond milk for a rich, dairy-free broth full of savory, umami flavor.
Ingredients
Scale
- 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)
Instructions
- Make the creamy base: Blend almond milk, cashews, ¼ cup beans, miso paste, and mustard until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add scallions, celery, carrot, mushrooms, and salt. Cook 8–10 minutes until mushrooms are tender.
- Add garlic, rosemary, thyme bundle, 1¼ cups beans, pepper, and water. Stir and simmer, covered, for 20 minutes.
- Remove thyme bundle. Stir in cashew mixture, wild rice, lemon juice, and kale. Simmer on low for 5 minutes until kale wilts.
- Season to taste. Garnish with parsley, more lemon juice, and red pepper flakes, if desired. Serve warm.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add more vegetables of your choice.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg