Creamy Vegan Wild Rice Vegetable Soup
Ingredients
Soup base
- 2 tbsp avocado oil (or oil of choice)
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cups cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp dried thyme
- 1 cup wild brown rice
- 8 cups filtered water and 2 tsp bouillon paste (or 8 cups vegetable broth)
- salt
- pepper
Cashew cream
- 1 cup raw cashews
- 2 cups filtered water
Preparation
In a large pot over medium heat, add oil, then add onion, garlic, carrots, celery, dried thyme, and a pinch each of salt and pepper, and cook for 7 minutes, stirring occasionally, until the vegetables just start to soften. Then add mushrooms and cook for an additional 5 minutes.
Add the wild rice to the pot, then add the 8 cups of filtered water and 2 tsp bouillon paste (or 8 cups vegetable broth). Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Meanwhile, in a bowl, add raw cashews, cover with hot water, and let sit for 10 minutes.
Drain the cashews and add them to a blender with 2 cups of filtered water.
Blend on high for 1 minute or until completely smooth.
Pour the cashew cream directly into the pot of soup, and continue to cook for an additional 25 minutes or until the rice is tender and cooked.
Taste and season with salt and pepper to your liking.
Serve with fresh herbs like cilantro and homemade croutons or toasted bread.
