Creamy Wild Rice Soup
Rich, filling, and delicious–this creamy wild rice soup is beloved by carnivores and vegans alike. Surprisingly, it's WFPB and gluten-free. Make some!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blendingforgood.com.
Cooking tools:
- Blender
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Wooden spoon
- Ladle
- Saucepan
- Mixing bowl
Ingredients
- 1 cup raw cashews (unsalted, soaked)
- 4 celery ribs (chopped)
- 1 cup carrots (chopped)
- 1/2 onion (chopped)
- 4-6 garlic cloves (chopped)
- 64 oz vegetable broth
- 1 cup wild rice (rinsed and drained)
- 1 tablespoon dried thyme (or to taste)
- 2 bay leaves
- 2 teaspoons salt (plus more to taste)
- 8 oz mushrooms (chopped)
- 15 oz canned cannellini beans (drained)
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