Description
A hearty and comforting creamy wild rice soup made with a blend of almond milk, cashews, cannellini beans, fresh vegetables, and herbs. This nourishing, dairy-free soup features tender mushrooms, kale, and wild rice, all simmered together to create a rich, flavorful dish perfect for cooler evenings.
Ingredients
Scale
Base 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
Vegetables and Aromatics
- 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 chopped kale
Liquids and Seasonings
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- Chopped parsley for garnish (optional)
- Pinches of red pepper flakes (optional)
Instructions
- Make the creamy base: Place the almond milk, raw cashews, ¼ cup cooked cannellini beans, white miso paste, and Dijon mustard in a blender. Blend until the mixture is completely smooth and creamy. Set this mixture aside to use later in the soup.
- Sauté the vegetables: Heat the extra-virgin olive oil in a medium-large Dutch oven or large pot over medium heat. Add chopped scallions, celery, carrot, sliced mushrooms, and sea salt. Stir occasionally and cook for 8 to 10 minutes, until the mushrooms are tender and the vegetables are softened.
- Add aromatics and simmer: Stir in minced garlic, minced rosemary, the bundled thyme, 1¼ cups cooked cannellini beans, freshly ground black pepper, and 4 cups water. Cover the pot and let it simmer gently for 20 minutes, allowing flavors to meld.
- Finish the soup: Remove and discard the thyme bundle. Stir in the blended cashew mixture, cooked wild rice, 1 tablespoon of lemon juice, and chopped kale. Continue simmering over low heat for about 5 minutes, until the kale is wilted and tender. Taste and adjust seasoning with more lemon juice, black pepper, or salt as desired.
- Serve: Ladle the soup into bowls and garnish with chopped parsley and optional pinches of red pepper flakes for extra flavor and a touch of heat.
Notes
- This creamy wild rice soup is perfect for cozy fall or winter nights when you need a nourishing, warm meal.
- Using raw cashews soaked or softens the base; you can soak them for a couple of hours beforehand for an even creamier texture.
- The soup is naturally dairy-free and vegan-friendly due to the use of almond milk and cashews.
- Adjust the consistency by adding more water or almond milk if you prefer a thinner soup.
- For an added protein boost, consider adding some cooked shredded chicken or tofu cubes.
- Feel free to swap out kale for spinach or Swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
