This hearty pot of wild rice soup gets its velvety texture from a homemade cashew cream, blended smooth and stirred in at the end for a rich, chowder-like finish. Tender wild rice simmers low and slow in a savory vegetable broth alongside sweet carrots, celery, and onion, while cremini mushrooms add a deep, earthy bite that makes this feel genuinely satisfying. Fresh thyme, rosemary, and a touch of smoked paprika round out the flavor with a cozy, herby warmth that smells incredible while it simmers. Each bowl finishes with a scatter of fresh parsley for a little brightness against all that creamy richness. It's a comforting, plant-based bowl that fits perfectly into a vegan kitchen, whether you're feeding a crowd or meal-prepping for the week ahead.
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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 1ā2 minutes. Set aside.
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 7ā8 minutes.
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