Hearty Wild Rice Soup That's Comfort in a Bowl

Enjoy comforting Wild Rice Soup with creamy base and hearty vegetables, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: soups

Cuisine: American, vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Base

4 cups Unsweetened Almond Milk Can substitute with oat or soy milk.
1 cup Raw Cashews Substitute with silken tofu for a nut-free option.

For the Protein

1 cup Cooked Cannellini Beans Can swap with white navy beans.

For Flavor

2 tablespoon White Miso Paste Can adjust with extra salt.
1 tablespoon Dijon Mustard

For Sautéing

2 tablespoon Extra-Virgin Olive Oil
2 pieces Scallions (chopped)
2 stalks Celery (chopped)
1 piece Carrot (chopped)

For Earthy Notes

8 oz Cremini Mushrooms (sliced)
3 cloves Garlic Cloves (minced)
2 tablespoon Fresh Rosemary (minced)
1 bundle Fresh Thyme Remove after cooking.

For Seasoning

1 teaspoon Sea Salt
½ teaspoon Freshly Ground Black Pepper

For the Heartiness

2 cups Cooked Wild Rice
2 cups Kale (chopped)

For Brightness

2 tablespoon Fresh Lemon Juice

Optional Garnish

¼ cup Chopped Parsley
to taste Red Pepper Flakes

Equipment

high-speed blender
large pot

Method

Step-by-Step Instructions for Wild Rice Soup

In a high-speed blender, combine the unsweetened almond milk, raw cashews, ¼ cup of cooked cannellini beans, white miso paste, and Dijon mustard. Blend on high until smooth and creamy, about 1-2 minutes.
Heat extra-virgin olive oil in a large pot over medium heat. Add chopped scallions, celery, carrots, and sliced mushrooms. Cook for 8-10 minutes until tender and fragrant.
Stir in minced garlic, rosemary, thyme bundle, remaining cannellini beans, and pepper. Sauté briefly for 1-2 minutes.
Pour in about 4 cups of water and bring to a gentle simmer. Cover and cook for 20 minutes.
Remove thyme bundle and stir in the blended creamy base, cooked wild rice, lemon juice, and kale. Simmer for an additional 5 minutes.
Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Ladle soup into bowls and garnish with chopped parsley or red pepper flakes. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Ideal for meal prep; flavors deepen over time.

Tried this recipe?

Let us know how it was!