Coconut Free Vegan Wild Rice Soup
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
5.0(20)
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Learn more →Ingredients
6 servings
For the cashew cream
- 1 cup raw cashews
- 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
- 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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