Vegan Creamy Wild Rice Vegetable Soup
Ingredients
- 2 tablespoons 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 tablespoon dried thyme
- 1 cup wild brown rice
- 8 cups vegetable broth or 8 cups filtered water with 2 teaspoons bouillon paste
- 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. Cook for 7 minutes, stirring occasionally, until the vegetables start to soften, then add mushrooms and cook for an additional 5 minutes.
Add the wild rice to the pot, then add 8 cups of vegetable broth or filtered water with bouillon paste. Bring to a boil, then simmer over moderately low heat, stirring occasionally, for about 30 minutes until the vegetables are tender.
Meanwhile, soak the raw cashews in hot water for 10 minutes. Drain the cashews, then blend with 2 cups of filtered water until completely smooth. Pour the cashew cream into the soup pot and cook for an additional 25 minutes or until the rice is tender and cooked. Taste and season with salt and pepper to your liking.
Serving suggestions
Serve with fresh herbs like cilantro and homemade croutons or toasted bread.
