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Wild Rice Soup

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This creamy wild rice soup is cozy, nourishing, and perfect for fall. Packed with hearty vegetables, wild rice, and white beans, it’s blended with cashews and almond milk for a rich, dairy-free broth full of savory, umami flavor.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soups
  • Method: Simmered
  • Cuisine: American
  • Diet: Vegan

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

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)

Instructions

  1. Make the creamy base: Blend almond milk, cashews, ¼ cup beans, miso paste, and mustard until smooth. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add scallions, celery, carrot, mushrooms, and salt. Cook 8–10 minutes until mushrooms are tender.
  3. Add garlic, rosemary, thyme bundle, 1¼ cups beans, pepper, and water. Stir and simmer, covered, for 20 minutes.
  4. Remove thyme bundle. Stir in cashew mixture, wild rice, lemon juice, and kale. Simmer on low for 5 minutes until kale wilts.
  5. Season to taste. Garnish with parsley, more lemon juice, and red pepper flakes, if desired. Serve warm.

Notes

  • Soup thickens as it sits; thin with up to 1 cup water if needed before serving.
  • Spinach can be used instead of kale.
  • For a soy-free version, omit miso or substitute with a splash of soy sauce or tamari.
  • Freezes well for up to 2 months.

Nutrition

Find it online: https://cheftinaskitchen.com/wild-rice-soup/