Vegan Creamy Wild Rice Soup
Comforting vegan creamy wild rice soup with mushrooms, sweet potatoes, and kale.
Servings: 6 servings
Calories: 191kcal
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: 5305IU | Vitamin C: 28.8mg | Calcium: 52mg | Iron: 1.9mg