Wild Rice Soup
- Women`s Corner
- December 13, 2020
This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.
Ingredients :
Creamy base :
- 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
Soup :
- 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
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- 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
Method : Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard during a blender and process until smooth. Set aside. Make the soup: Heat the vegetable oil during a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes. Remove the thyme bundle and stir within the cashew mixture, rice, 1 tablespoon juice , and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more juice , parsley and pinches of red pepper flakes, if desired.
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