Creamy Wild Rice Soup
This nutrient-dense soup uses cashews and beans to create a creamy (dairy free) consistency.
Ingredients
- 140 g (1 cup) cashews
- 1.9 l (2 qt) vegetable broth, divided use
- 400 ml (1 can) cannellini beans, drained
- 180 g (1 cup) wild rice
- 180 g (3 ) celery stalk, chopped
- 100 g (1 large) carrot, chopped
- 80 g (½ medium) yellow onion, peeled, chopped
- (5 ) garlic cloves, chopped
- (1 Tablespoon) dried thyme
- (2 ) dried bay leaf
- (2 teaspoons) salt, optional
- 225 g (8 ounces) mushrooms, chopped or sliced
Directions
- 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.
- 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.
- 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.
Chef's 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.
Ingredients
- 140 g (1 cup) cashews
- 1.9 l (2 quarts) vegetable broth, divided use
- 400 ml (1 Tablespoon) cannellini beans, drained
- 180 g (1 cup) wild rice
- 180 g (3 Tablespoon) celery stalk, chopped
- 100 g (1 Tablespoon) large carrot, chopped
- 75 g (½ medium) yellow onion, peeled, chopped
- Tablespoon (5 Tablespoon) cloves, chopped
- Tablespoon (1 Tablespoon) dried thyme
- Tablespoon (2 Tablespoon) bay leaves
- Tablespoon (2 teaspoons) salt, optional
- 225 g (8 ounces) mushrooms, chopped or sliced
Directions
- 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.
- 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.
- 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.
- Leigh-Anne's Nutrition Notes:
- 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
- 140 g (1 cup) cashews
- 1.9 l (2 quarts) vegetable broth, divided use
- 400 ml (1 Tablespoon) cannellini beans, drained
- 180 g (1 cup) wild rice
- 180 g (3 Tablespoon) celery stalk, chopped
- 100 g (1 Tablespoon) large carrot, chopped
- 75 g (½ medium) yellow onion, peeled, chopped
- Tablespoon (5 Tablespoon) cloves, chopped
- Tablespoon (1 Tablespoon) dried thyme
- Tablespoon (2 Tablespoon) bay leaves
- Tablespoon (2 teaspoons) salt, optional
- 225 g (8 ounces) mushrooms, chopped or sliced
Directions
- 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.
- 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.
- 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.
- Leigh-Anne's Nutrition Notes:
- 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
- 140 g (1 cup) cashews
- 1.9 l (2 quarts) vegetable broth, divided use
- 400 ml (1 Tablespoon) cannellini beans, drained
- 180 g (1 cup) wild rice
- 180 g (3 Tablespoon) celery stalk, chopped
- 100 g (1 Tablespoon) large carrot, chopped
- 75 g (½ medium) yellow onion, peeled, chopped
- Tablespoon (5 Tablespoon) cloves, chopped
- Tablespoon (1 Tablespoon) dried thyme
- Tablespoon (2 Tablespoon) bay leaves
- Tablespoon (2 teaspoons) salt, optional
- 225 g (8 ounces) mushrooms, chopped or sliced
Directions
- 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.
- 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.
- 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.
- Leigh-Anne's Nutrition Notes:
- 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.
