Low Sodium Vegan Wild Rice Soup

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

6 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cups water

For the soup

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 cup wild rice, rinsed
6 cups vegetable broth
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp dried rosemary
½ tsp smoked paprika
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Add the cashews and 2 cups of water to a blender and soak for 15 minutes while you prepare the vegetables. After soaking, blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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