Creamy Wild Rice Soup

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

Ingredients

• 1 cup (140 g) cashews
• 2 qt (1.90 l) vegetable broth, divided use
• 1 can (400 ml) cannellini beans, drained
• 1 cup (180 g) wild rice
• 3 each (180 g) celery stalk, chopped
• 1 large (100 g) carrot, chopped
• ½ medium (80 g) yellow onion, peeled, chopped
• 5 each garlic cloves, chopped
• 1 Tablespoon dried thyme
• 2 each dried bay leaf
• 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. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
2. Heat the remaining 7 cups of vegetable broth in a 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.

Notes

Try chopping your vegetables in the Vitamix Food Processor, or your blending container, to make prep easier. 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.

Nutrition

1 serving (415g)

• Calories: 270

• Total Fat: 8g

• Total Carbohydrate: 38g

  • Dietary Fiber: 7g
  • Sugars: 6g

• Protein: 10g

• Cholesterol: 2.49mg

• Sodium: 880mg