Wild Rice Soup

  • Women‍‍`s Corner
  • December 13, 2020

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.

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

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- 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

Method :  Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard during a blender and process until smooth. Set aside. Make the soup: Heat the vegetable oil during 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. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes. Remove the thyme bundle and stir within the cashew mixture, rice, 1 tablespoon juice , and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more juice , parsley and pinches of red pepper flakes, if desired.

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