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
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 cup (125g) raw, unsalted cashews, soaked
- 4 ribs celery, chopped
- 1 cup (128g) carrots, chopped
- 1/2 onion, chopped
- 4-6 cloves garlic, chopped
- 64 oz (2L) vegetable broth
- 1 cup (160g) wild rice
- 1 Tbsp (4.3g) dried thyme, or to taste
- 2 whole bay leaves
- 2 tsp (5.69g) salt, plus more to taste
- 8 oz (225g) mushrooms, chopped
- 15 oz (425g) can cannellini (white kidney) beans
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