Vegan Creamy Wild Rice Soup with Mushrooms, Sweet Potatoes, and Kale
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4 from 2 votes

Vegan Creamy Wild Rice Soup

Comforting vegan creamy wild rice soup with mushrooms, sweet potatoes, and kale.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 191kcal
Author: Lindsay Reynolds

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion
  • 2 stalks celery chopped
  • 8 ounces Shiitake mushrooms
  • 1 clove garlic crushed
  • 1/3 cup wild rice uncooked
  • 1 tablespoon vegetable bouillon powder + 6 cups water or 6 cups vegetable broth
  • 1 medium sweet potato chopped
  • 2 cups baby kale roughly chopped
  • 3/4 cup raw cashews + 2 1/2 cups water
  • 1 teaspoon salt or to taste, depending on sodium content of your vegetable bouillon or broth

Instructions

  • Heat coconut oil in a large thick-bottomed pot (or Dutch oven) on range at medium-high heat.
  • Once coconut oil is melted, saute onion, celery, mushrooms, and garlic for about 5 minutes, or until all vegetables are softened.
  • Add uncooked rice, vegetable bouillon and 6 cups of water (or 6 cups of vegetable stock/broth). Cover and simmer x 20 minutes.
  • Add chopped sweet potato to pot, stir, then cover again and simmer for 30 more minutes.
  • Add roughly chopped baby kale to pot.
  • Place raw cashews (or soaked raw cashews) into high speed blender with 2.5 cups water and blend until smooth.
  • Pour cashew cream into soup and stir. The soup will seem thin and runny at this point. Keep stirring and allow soup to simmer a few more minutes until soup thickens. Salt to taste, and serve hot.

Notes

If  soup is left standing for more than a few minutes before eating, it will thicken up significantly. If this happens, simply add an extra cup of hot water and a pinch of salt to your soup, stir, and enjoy.

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 425mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 106.1% | Vitamin C: 34.9% | Calcium: 5.2% | Iron: 10.6%