loveandlemons5.0
Wild Rice Soup
This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
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.
Dijon mustard2 teaspoons
2
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.
large carrot, chopped1
3
Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for ⏱️ 20 minutes.
minced rosemary2 tablespoonswater4 cups
4
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.
chopped kale4 cupsPinches of red pepper flakes, optional
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