Healthy Creamy Wild Rice Soup Recipe
A Gal Pal passed this recipe along to me. It’s full of veggies and sits in a chicken broth.
Unlike the typical creamy chicken and wild rice soup that usually calls for ingredients like chicken, chicken broth, and heavy cream, this version takes a different approach. At its essence, traditional wild rice soup consists of a delightful blend of autumn vegetables and rice, making it easy to envision a vegetarian twist.
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Wild rice: I adore its nutty taste when combined with the savory broth and hearty fall veggies.
- White beans: Some are blended to create a creamy base for the soup, while the rest are left whole. They provide ample plant-based protein, so no chicken is required.
- Cashews and almond milk: These combine with the white beans to produce the soup’s delightful creamy consistency.
- Miso paste and Dijon mustard: Although unconventional, they truly elevate the recipe by introducing a savory, umami flavor to the lightly creamy broth.
- A variety of vegetables: Scallions, mushrooms, celery, carrots, garlic, and kale all come together in this creamy wild rice soup. The kale adds a vibrant burst of freshness, while the other veggies enrich the soup’s rich, savory taste.
- Fresh rosemary and thyme: Their warm and cozy flavors make this wild rice soup a perfect fit for the fall season.
- Lemon juice: To add a touch of brightness to the entire dish.
