Vegan Mushroom Wild Rice Soup
This Vegan Mushroom Wild Rice Soup recipe is perfect for lunch or dinner - and is completely vegan! Loaded with fresh vegetables like potatoes, carrots, onions, and spices, this soup is great for a plant-based meal for any season.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 6 cloves garlic minced
- 2 tablespoons fresh thyme
- 2 lbs mushrooms sliced
- 3 carrots diced
- 3 potatoes diced
- 6 cups Vegetable Stock
- 1 cup wild rice
- 1 cup fresh parsley chopped
- 1 cup kale chopped
- 1 cup cashew cream 3/4 cups cashews soaked in hot water and blended
- Sea Salt and Black Pepper
Instructions
- In a large stock pot, heat the olive oil over low heat. Add the onions and garlic, and sauté for 7-8 minutes until the onions begin to soften. Add the thyme and the mushrooms, and sauté for an additional 5 minutes.
- Add the carrots, potatoes, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer. Add the wild rice and stir well. Cook for about 45 minutes until the rice is cooked through.
- Add the parsley, kale, and cashew cream to the pot. Taste and adjust seasonings as needed, adding salt or pepper as desired.
- Serve with a slice of crunch bread and enjoy!
Nutrition
Calories: 216kcalCarbohydrates: 38gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 36mgPotassium: 978mgFiber: 6gSugar: 5gVitamin A: 5379IUVitamin C: 44mgCalcium: 62mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!