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–+ servings
Wild Rice Soup
Amy

Wild Rice Soup

Wild Rice Soup is a comforting bowl of earthy flavors and creamy textures that feels like a warm hug on a chilly day. With just 10 minutes of prep and 35 minutes of cooking, this soup is a quick yet satisfying meal that’s perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

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
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch scallions, white and light green parts, chopped
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon sea salt
  • 4 cloves garlic, minced
  • 2 tablespoons minced rosemary
  • 1 bunch 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

Method
 

  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.
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