Wild rice soup - Mikaela Duffy

Ingredients

• 1 cup unsweetened almond milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans, drained and rinsed
• 2 tablespoons white miso paste
• 2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 bunch spring onions, white and light green parts, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 225g mushrooms, sliced
• 1 teaspoon sea salt
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 1 bunch of thyme, bundled
• 1¼ cups cooked cannellini beans, drained and rinsed
• ½ teaspoon freshly ground black pepper, more for serving
• 4 cups water
• 1 cup cooked wild rice
• 1 to 2 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish, optional
• Pinches of red pepper flakes, optional