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–+ servings
Wild Rice Soup

Comforting Wild Rice Soup for Cozy Nights In

This Creamy Dairy-Free Wild Rice Soup is a nourishing and comforting dish, perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 2 cups Unsweetened Almond Milk Any plant-based milk can substitute.
  • ¾ cup Raw Cashews Soak for an ultra-smooth blend.
  • 1 cup Cooked Cannellini Beans Great northern beans or chickpeas are alternatives.
  • 2 tablespoons White Miso Paste Tahini can be used for a different twist.
  • 1 tablespoon Dijon Mustard Regular mustard works in a pinch.
For the Soup
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with your favorite neutral oil.
  • ½ cup Scallions Onions or shallots can be swapped in.
  • 1 cup Celery Omit if making a smaller batch.
  • 1 cup Carrot Parsnip offers a delightful alternative.
  • 2 cups Cremini Mushrooms Use portobello or button mushrooms as substitutes.
  • ½ teaspoon Sea Salt Adjust according to taste.
  • 4 cloves Garlic Fresh is best, but garlic powder can work too.
  • 1 tablespoon Minced Rosemary Half the amount of dried rosemary is sufficient.
  • 1 teaspoon Thyme Replace with Italian seasoning if needed.
  • ½ teaspoon Freshly Ground Black Pepper White pepper offers a milder choice.
  • 4 cups Water Vegetable broth enriches the flavor.
  • 1 cup Cooked Wild Rice Use any cooked rice if you’re in a pinch.
  • 1 tablespoon Fresh Lemon Juice Lime juice can offer a refreshing variation.
  • 2 cups Chopped Kale Swap with Swiss chard or spinach if preferred.
Optional Garnishes
  • ¼ cup Chopped Parsley Any herb works well.
  • to taste Red Pepper Flakes Leave out for those sensitive to heat.

Equipment

  • blender
  • Large Dutch Oven

Method
 

Step-by-Step Instructions for Creamy Dairy-Free Wild Rice Soup
  1. In a blender, combine 2 cups of unsweetened almond milk, ¾ cup of soaked raw cashews, 1 cup of cooked cannellini beans, 2 tablespoons of white miso paste, and 1 tablespoon of Dijon mustard. Blend this mixture on high until smooth and creamy, about 1-2 minutes.
  2. In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add ½ cup of sliced scallions, 1 cup of diced celery, 1 cup of diced carrots, and 2 cups of chopped cremini mushrooms. Sprinkle in ½ teaspoon of sea salt and sauté for 8-10 minutes.
  3. Stir in 4 minced garlic cloves, 1 tablespoon of minced rosemary, and 1 teaspoon of dried thyme. Add 4 cups of water, along with the remaining 1 cup of cooked cannellini beans and ½ teaspoon of freshly ground black pepper. Bring to a gentle boil, then cover and let it simmer for 20 minutes.
  4. Remove the thyme sprigs and stir in the creamy base prepared. Add 2 cups of cooked wild rice, the juice of 1 lemon, and 2 cups of chopped kale into the soup. Simmer on low heat for an additional 5 minutes.
  5. Taste and adjust the seasoning as needed. Ladle the hot soup into bowls, garnish with chopped parsley and red pepper flakes, and serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This Wild Rice Soup is perfect for meal prep; it can be stored in the fridge for 3-5 days or frozen for up to 2 months.

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