Wild Rice Soup
User Reviews
5
Wild Rice Soup
Description
Wild Rice Soup begins by blending almond milk, raw cashews, white beans, miso paste, and Dijon mustard into a smooth creamy base. Separately, a sauté of scallions, celery, carrot, mushrooms, and salt softens the vegetables while developing depth. Garlic, rosemary, thyme, additional beans, black pepper, and water are added and simmered, then combined with the creamy base, cooked wild rice, lemon juice, and kale. The kale wilts gently preserving its texture and color.
The soup balances the nutty chew of wild rice with tender beans and vegetables in a silky broth enriched by the umami of miso and brightness of lemon, while fresh herbs add warmth. Pepper flakes or extra lemon can be added to finish.
This soup serves as a satisfying meal on its own or as a starter. The recipe notes that it thickens over time and can be loosened with additional water as needed after sitting.
Ingredients
Creamy base
- 1 cup almond milk unsweetened
- ⅓ cup cashew nuts raw
- ¼ cup cannellini beans drained and rinsed, cooked
- 2 tablespoons White miso paste
- 2 teaspoons Dijon mustard
Soup
- 2 tablespoons extra-virgin olive oil
- 1 scallion white and light green parts, chopped, bunch
- 1 celery chopped, stalk
- 1 carrot chopped, large
- 8 ounces cremini mushrooms sliced
- 1 teaspoon salt sea salt
- 4 garlic minced, cloves
- 2 tablespoons rosemary minced
- 1 thyme bundled, bunch
- 1¼ cups cannellini beans drained and rinsed, cooked
- ½ teaspoon black pepper more for serving, freshly ground
- 4 cups water
- 1 cup wild rice cooked
- 1 to 2 tablespoons lemon juice fresh
- 4 cups kale chopped
- parsley optional, chopped, for garnish
- Pinches red pepper flakes optional
Instructions
- Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
- Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Notes
- The soup thickens as it cools; stir in extra water (up to 1 cup) before reheating to adjust consistency.
User Reviews
Overall Rating
5
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