Creamy Wild Rice Soup

This nutrient-dense soup uses cashews and beans to create a creamy (dairy free) consistency.

Wild Rice Soup.jpg

Ingredients

  • 1 cup (140 g) cashews
  • 2 quarts (1.9 l) vegetable broth, divided use
  • 1 Tablespoon (400 ml) cannellini beans, drained
  • 1 cup (180 g) wild rice
  • 3 Tablespoon (180 g) celery stalk, chopped
  • 1 Tablespoon (100 g) large carrot, chopped
  • ½ medium (75 g) yellow onion, peeled, chopped
  • 5 Tablespoon cloves, chopped
  • 1 Tablespoon dried thyme
  • 2 Tablespoon bay leaves
  • 2 teaspoons salt, optional
  • 8 ounces (225 g) mushrooms, chopped or sliced

Directions

  1. Place cashews, cannellini beans, and 1 cup of vegetable broth into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
  2. Heat the remaining 7 cups of vegetable broth in large saucepan or stockpot over medium heat. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Cover and cook over medium heat for 30 minutes, stirring occasionally.
  3. Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust seasoning.
  4. Leigh-Anne's Nutrition Notes:
  5. This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.

Chef's Notes

  • Adapted from Life is NOYOKE
  • This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded with cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.
  • Try chopping your vegetables in the Vitamix Food Processor, or your blending container, to make prep easier.

Ingredients

  • 1 cup (140 g) cashews
  • 2 quarts (1.9 l) vegetable broth, divided use
  • 1 Tablespoon (400 ml) cannellini beans, drained
  • 1 cup (180 g) wild rice
  • 3 Tablespoon (180 g) celery stalk, chopped
  • 1 Tablespoon (100 g) large carrot, chopped
  • ½ medium (75 g) yellow onion, peeled, chopped
  • 5 Tablespoon cloves, chopped
  • 1 Tablespoon dried thyme
  • 2 Tablespoon bay leaves
  • 2 teaspoons salt, optional
  • 8 ounces (225 g) mushrooms, chopped or sliced

Directions

  1. Place cashews, cannellini beans, and 1 cup of vegetable broth into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
  2. Heat the remaining 7 cups of vegetable broth in large saucepan or stockpot over medium heat. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Cover and cook over medium heat for 30 minutes, stirring occasionally.
  3. Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust seasoning.
  4. Leigh-Anne's Nutrition Notes:
  5. This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.

Chef's Notes

  • Adapted from Life is NOYOKE
  • This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded with cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.
  • Try chopping your vegetables in the Vitamix Food Processor, or your blending container, to make prep easier.

Ingredients

  • 1 cup (140 g) cashews
  • 2 quarts (1.9 l) vegetable broth, divided use
  • 1 Tablespoon (400 ml) cannellini beans, drained
  • 1 cup (180 g) wild rice
  • 3 Tablespoon (180 g) celery stalk, chopped
  • 1 Tablespoon (100 g) large carrot, chopped
  • ½ medium (75 g) yellow onion, peeled, chopped
  • 5 Tablespoon cloves, chopped
  • 1 Tablespoon dried thyme
  • 2 Tablespoon bay leaves
  • 2 teaspoons salt, optional
  • 8 ounces (225 g) mushrooms, chopped or sliced

Directions

  1. Place cashews, cannellini beans, and 1 cup of vegetable broth into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
  2. Heat the remaining 7 cups of vegetable broth in large saucepan or stockpot over medium heat. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Cover and cook over medium heat for 30 minutes, stirring occasionally.
  3. Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust seasoning.
  4. Leigh-Anne's Nutrition Notes:
  5. This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.

Chef's Notes

  • Adapted from Life is NOYOKE
  • This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded with cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.
  • Try chopping your vegetables in the Vitamix Food Processor, or your blending container, to make prep easier.

Ingredients

  • 1 cup (140 g) cashews
  • 2 quarts (1.9 l) vegetable broth, divided use
  • 1 Tablespoon (400 ml) cannellini beans, drained
  • 1 cup (180 g) wild rice
  • 3 Tablespoon (180 g) celery stalk, chopped
  • 1 Tablespoon (100 g) large carrot, chopped
  • ½ medium (75 g) yellow onion, peeled, chopped
  • 5 Tablespoon cloves, chopped
  • 1 Tablespoon dried thyme
  • 2 Tablespoon bay leaves
  • 2 teaspoons salt, optional
  • 8 ounces (225 g) mushrooms, chopped or sliced

Directions

  1. Place cashews, cannellini beans, and 1 cup of vegetable broth into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
  2. Heat the remaining 7 cups of vegetable broth in large saucepan or stockpot over medium heat. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Cover and cook over medium heat for 30 minutes, stirring occasionally.
  3. Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust seasoning.
  4. Leigh-Anne's Nutrition Notes:
  5. This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.

Chef's Notes

  • Adapted from Life is NOYOKE
  • This soup ticks all the boxes: delicious, filling, flavorful, and nutrient dense. Loaded with cashews and beans, these whole foods not only add protein, healthy fat, and fiber but also work to create a perfectly creamy base for this soup.
  • Try chopping your vegetables in the Vitamix Food Processor, or your blending container, to make prep easier.