Wild Rice Soup | Soup | Umami

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 scallions (white and light green parts, chopped)
• 1 celery stalk (chopped)
• 1 large carrot (chopped)
• 8 ounces cremini 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)