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.
Servings: 8
Calories: 216kcal
Cost: $1
Ingredients
- 2 tablespoons extra virgin 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: 216kcal | Carbohydrates: 38g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 36mg | Potassium: 978mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5379IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 3mg