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Creamy Wild Rice Soup

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

Wild Rice Soup.jpg

Ingredients

  • 140 g (1 cup) cashews
  • 1.9 l (2 quarts) 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
  • 75 g (½ medium) yellow onion, peeled, chopped
  • 5 garlic cloves, chopped
  • 1 Tablespoon dried thyme
  • 2 dried bay leaves
  • 2 teaspoons salt, optional
  • 225 g (8 ounces) 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.

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