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Creamy Veggie Rice Soup

URL: https://www.veggiesdontbite.com/creamy-vegan-wild-rice-soup/

Ingredients

The soup base

  • ¾ cup dry wild rice
  • 1 cup chopped sweet or yellow onion
  • 1 tablespoon olive oil or vegetable broth
  • 3 medium cloves garlic
  • 1 cup chopped red or Yukon gold potatoes
  • 7-8 cups veggie broth
  • ½ - 1 cup raw cashews

The vegetables

  • 2 cups sliced button mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1-2 tablespoons fresh thyme
  • 1-2 cups sliced kale, chard or spinach (optional)

Seasoning

  • 1-1½ teaspoons sea salt

Instructions

  1. Cook the rice according to package directions.
  2. Sauté half the onions and salt with oil or broth until soft.
  3. Add garlic and potatoes, sauté until fragrant.
  4. Add 3 cups of broth, cover, and simmer until potatoes are soft.
  5. Blend potato mixture with cashews until smooth.
  6. Sauté mushrooms, carrots, celery, remaining onions, salt, and thyme until softened.
  7. Add the blended mixture back into the pot with the remaining broth.
  8. Bring to a simmer, add greens if using, and mix in the cooked rice.
  9. Taste and adjust seasoning, then serve.

Nutrition Facts (estimated)

Servings
6
Calories
310
Total fat
15g
Total carbohydrates
36g
Total protein
11g
Sodium
554mg
Cholesterol
1mg

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