Description
A hearty and comforting creamy wild rice soup packed with vegetables, herbs, and a rich cashew-based creamy base. This nourishing and flavorful soup is perfect for a cozy fall night, combining tender mushrooms, kale, and wild rice with a subtle tang from lemon juice and Dijon mustard.
Ingredients
Scale
Creamy Base
- 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
Soup Vegetables
- 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
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- 4 cups chopped kale
Optional Garnishes
- Chopped parsley
- Pinches of red pepper flakes
Instructions
- Make the creamy base: Place the almond milk, cashews, ¼ cup cooked cannellini beans, white miso paste, and Dijon mustard in a blender. Process until completely smooth and creamy. Set this mixture aside to be added later.
- Sauté the vegetables: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the chopped scallions, celery, carrot, sliced mushrooms, and sea salt. Stir occasionally and cook until the mushrooms are tender, about 8 to 10 minutes.
- Add aromatics and simmer: Stir in the minced garlic, rosemary, bundled thyme, 1¼ cups cooked cannellini beans, black pepper, and water. Cover the pot and let the soup simmer gently for 20 minutes to develop flavor.
- Finish the soup: Remove the thyme bundle from the pot. Stir in the prepared cashew cream mixture, cooked wild rice, 1 tablespoon of fresh lemon juice, and chopped kale. Allow the soup to simmer over low heat until the kale wilts, about 5 minutes. Taste and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and serve with additional lemon juice, chopped parsley, and pinches of red pepper flakes if desired for extra brightness and a touch of heat.
Notes
- This creamy wild rice soup is hearty, cozy, and comforting, ideal for chilly fall evenings.
- The cashew and bean base creates a rich creaminess without using dairy.
- Adjust the seasoning and lemon juice to balance the flavors to your liking.
- Optional garnishes like parsley and red pepper flakes add freshness and a mild kick.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
