Description
Savor the comforting flavors of our wild rice soup, a hearty mixture of creamy cashews, earthy mushrooms, and vibrant vegetables, perfect for a healthy weeknight dinner.
Ingredients
Scale
- 1/2 cup cashews, soaked
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 3 medium carrots, sliced
- 8 ounces baby bella mushrooms, sliced
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 8 cups vegetable broth
- 1 cup wild rice
- 2 teaspoons kosher salt, divided
- 2 15-ounce cans white beans, drained and rinsed
- 1/2 teaspoon black pepper
- 2 teaspoons dried sage
- 1 tablespoon soy sauce, tamari, or liquid aminos
Instructions
- Soak the cashews in water to soften.
- Chop onions, celery, carrots, mushrooms, and garlic.
- Sauté onions, celery, and carrots in olive oil for 5 minutes.
- Add mushrooms, garlic, thyme, and oregano; sauté for another 2 minutes.
- Pour in vegetable broth, wild rice, salt, and pepper; bring to simmer for 20 minutes.
- Add white beans, simmer for another 30-35 minutes until rice bursts.
- Blend 2 cups of soup with cashews for creaminess, then return to pot.
- Stir in soy sauce and remaining salt; serve hot.
Notes
For creaminess, always soak the cashews beforehand.
If using fresh herbs, double the amount compared to dried herbs.
This soup can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg