Name: Cozy & Creamy Wild Rice Soup
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 ribs Celery (chopped); 2 medium Carrots (sliced); 1 small Onion (diced); 1 Leek (sliced, white parts only); 4 cloves Garlic (minced); 6 oz Baby Bella Mushrooms (sliced); 15.5 oz White Beans (or Garbanzo Beans/chickpeas); 1 cup cooked Wild Rice; 4 cups Vegan Chicken Broth (or Vegetable Broth); 3 oz Fresh Greens (like baby spinach and/or kale); 1 Tbsp light Miso Paste; 2 tsp Thyme (chopped); 2 Tbsp Oil (like olive oil); 1 pinch salt (or to taste); 1 pinch pepper (or to taste); 1 cup Raw Cashews; 1 cup Water

why make this recipe

Cozy & Creamy Wild Rice Soup is a perfect dish to warm you up on chilly days. It has a delightful blend of flavors and textures that make it a comforting meal. Packed with nutrients from the vegetables and the protein-rich beans, this soup is both nourishing and satisfying. Plus, it’s easy to prepare and can be enjoyed by everyone, making it a fantastic choice for family dinners or gatherings with friends.

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how to make Cozy & Creamy Wild Rice Soup

Ingredients

2 ribs Celery (chopped)
2 medium Carrots (sliced)
1 small Onion (diced)
1 Leek (sliced, white parts only)
4 cloves Garlic (minced)
6 oz Baby Bella Mushrooms (sliced)
15.5 oz White Beans (or Garbanzo Beans/chickpeas)
1 cup cooked Wild Rice (cook separately)
4 cups Vegan Chicken Broth (or Vegetable Broth)
3 oz Fresh Greens (like baby spinach and/or kale)
1 Tbsp light Miso Paste
2 tsp Thyme (chopped)
2 Tbsp Oil (like olive oil)
1 pinch salt (or to taste)
1 pinch pepper (or to taste)
1 cup Raw Cashews
1 cup Water

Directions

Make the Cashew Cream: Start by soaking the raw cashews in water for at least 2 hours. Drain and rinse them after soaking. Blend the cashews with 1 cup of water until smooth and creamy. Set aside.
Make the Wild Rice Soup:
- In a large pot, heat the oil over medium heat.
- Add the chopped celery, sliced carrots, diced onion, sliced leek, and minced garlic. Sauté for about 5-7 minutes or until the onions are translucent.
- Stir in the sliced mushrooms and cook for another 5 minutes until they soften.
- Add the white beans, cooked wild rice, and vegan chicken broth. Bring the mixture to a simmer.
- Stir in the fresh greens, light miso paste, thyme, salt, and pepper. Allow the soup to simmer for another 10 minutes.
- Finally, mix in the cashew cream, stirring well until fully combined. Adjust seasoning if needed and let it heat through for a couple more minutes.

how to serve Cozy & Creamy Wild Rice Soup

Serve the Wild Rice Soup hot in bowls. You can add extra greens on top for garnish or a sprinkle of fresh thyme. A nice piece of crusty bread on the side completes the meal well. Enjoy your cozy bowl of soup!

how to store Cozy & Creamy Wild Rice Soup

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through. If the soup thickens while stored, add a little water or broth to reach your desired consistency.

tips to make Cozy & Creamy Wild Rice Soup

Soaking the cashews helps create a smoother cream. If you’re short on time, you can use canned coconut milk as an alternative.
Feel free to add any other vegetables you have on hand, such as zucchini or bell peppers, for more flavor and texture.
Adjust the seasoning according to your taste. If you like a spicy kick, consider adding some red pepper flakes.

variation

You can easily make this soup heartier by adding cooked chicken or turkey if you’re not strictly vegetarian. For a more exotic flavor, try adding curry powder or cumin for a different twist on this classic recipe.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. It tastes even better the next day as the flavors meld together.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free, especially if you ensure that the broth and miso paste used are gluten-free.

3. Can I freeze this soup?
Yes, you can freeze the soup in a freezer-safe container for up to three months. Just remember to leave out the cashew cream until you reheat it.