Description
There’s nothing quite like coming home after a long, exhausting day and warming up with a bowl of Hearty Wild Rice Soup. This nourishing, soul-satisfying recipe is versatile, plant-based, and offers a perfect balance of textures and tastes.
Ingredients
Scale
- ½ cup cashews (soaked for 1–2 hours if not using a high-powered blender)
- 1 can cannellini beans, drained and rinsed
- 2 cups vegetable stock
- 1 tbsp avocado oil (or olive oil)
- 2 celery stalks, sliced
- 2 carrots, sliced
- 1 yellow onion, diced
- 5 garlic cloves, minced
- ½ tsp black pepper, ground
- 2 tsp dried thyme leaves
- 1 cup wild rice, uncooked
- 2 gold potatoes, chopped (about 1 cup)
- 2 bay leaves
- 3 cups vegetable stock
- 2 cups bella mushrooms (8oz), finely chopped
- 2 cups kale, finely chopped
Instructions
- Add soaked cashews, cannellini beans, and 2 cups of vegetable stock to a blender. Blend until completely smooth and creamy, about 1-2 minutes on high speed. Set aside while preparing the soup.
- Heat avocado oil in a large Dutch oven or soup pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic, dried thyme, and black pepper. Cook for another 30 seconds until fragrant.
- Add wild rice to the pot and stir to coat with vegetables and spices. Pour in 3 cups of vegetable stock and add bay leaves. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add chopped potatoes and mushrooms to the soup. Continue cooking for 15-20 more minutes, or until wild rice is tender but still has a slight chew and potatoes are fork-tender.
- Remove bay leaves from the soup. Pour in the reserved cashew-bean cream and stir to incorporate. Add chopped kale and simmer for 3-5 minutes until kale is wilted but still bright green. Taste and adjust seasonings as needed.
Notes
- The secret to the best Hearty Wild Rice Soup is allowing it to simmer slowly to develop rich flavors.
- For extra depth, add 1 tablespoon of miso paste or soy sauce.
- Store in airtight containers for up to 5 days in the fridge or freeze in individual portions for up to 3 months.
- Reheat gently on the stovetop with a splash of extra broth if needed.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: N/A
- Sodium: 425
- Fat: 8
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45
- Fiber: 7
- Protein: 9
- Cholesterol: N/A
Keywords: hearty wild rice soup, vegan soup, comforting soup, plant-based meal, winter soup, healthy soup, gluten-free soup