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. 

• 

  Healthy Creamy Wild Rice Soup Recipe

  Yield: 4

  Prep Time: 10 minutes

  Cook Time: 35 minutes

  Total Time: 45 minutes

  My Gal Pal passed this recipe onto me and I love it.

  For those days when you simply crave the comfort of your coziest sweater and the allure of a comfy couch, turn to this luscious wild rice soup. In my opinion, it epitomizes the ideal comfort food. It's both creamy and snug while remaining truly nourishing.

  This vibrant autumn vegetables like carrots, celery, and mushrooms, and the nutty wild rice and white beans infuse the soup it with hearty goodness.

  I love t1velvety broth. Surprisingly, it doesn't harbor any heavy cream or dairy. Instead, it's a wholesome and flavorful fusion of white beans, cashews, almond milk, and white miso paste. It may not adhere to tradition, but you'll find yourself reaching for a second bowl before you know it.

  Print

  Ingredients

  • Creamy base
  • 1 cup unsweetened almond milk
  • ⅓ cup raw cashews
  • ¼ cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons white miso paste
  • 2 teaspoons Dijon mustard
  • Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch scallions, white and light green parts, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons minced rosemary
  • 1 bunch of thyme, bundled
  • 1¼ cups cooked cannellini beans, drained and rinsed
  • ½ teaspoon freshly ground black pepper, more for serving
  • 4 cups water
  • 1 cup cooked wild rice
  • 1 to 2 tablespoons fresh lemon juice
  • 4 cups chopped kale
  • Chopped parsley for garnish, optional
  • Pinches of red pepper flakes, optional

  Instructions

  1. Here is how to make this delish soup:
  2. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
  3. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
  4. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
  5. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.