Description
A hearty and nourishing Wild Rice Soup that combines a creamy base made from almond milk, cashews, and cannellini beans with sautéed vegetables, herbs, and wild rice. This flavorful soup is rich in plant-based protein and perfect for a comforting meal.
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
- 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 thyme, bundled
- 1¼ cups cooked cannellini beans, drained and rinsed
- ½ teaspoon freshly ground black pepper, plus 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: Place the almond milk, cashews, ¼ cup cooked cannellini beans, white miso paste, and Dijon mustard into a blender. Process until the mixture is completely smooth and creamy. Set this mixture aside for later use.
- Sauté the vegetables: Heat the extra-virgin olive oil in a medium-large Dutch oven or large pot over medium heat. Add the chopped scallions, celery, carrot, mushrooms, and sea salt. Stir and cook occasionally for 8 to 10 minutes until the mushrooms soften and the vegetables are tender.
- Add aromatics and broth ingredients: Stir in the minced garlic, minced rosemary, the thyme bundle, 1¼ cups cooked cannellini beans, freshly ground black pepper, and 4 cups water. Cover the pot and let it simmer gently for 20 minutes to allow flavors to meld.
- Combine creamy base and additional ingredients: Remove the thyme bundle from the pot. Stir in the prepared creamy cashew mixture, cooked wild rice, 1 tablespoon fresh lemon juice, and chopped kale. Continue to simmer on low heat until the kale wilts, about 5 minutes.
- Season and serve: Taste the soup and adjust seasoning with additional lemon juice, salt, or pepper as desired. Serve hot, garnished with chopped parsley and pinches of red pepper flakes if you like a bit of heat.
Notes
- For a nuttier flavor, soak the cashews in warm water for 30 minutes prior to blending if time allows.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in a microwave.
- Add more water or vegetable broth for a thinner consistency.
- To make this soup gluten free, ensure that the miso paste you use is certified gluten free.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
