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Vegan Creamy Wild Rice Soup Recipe

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4.1 from 7 reviews

This Vegan Creamy Wild Rice Soup is a hearty and nutritious meal perfect for cozy days. Made with a blend of wild rice, fresh vegetables, and chickpeas, it’s enriched with cashew butter or tahini for a creamy texture without dairy. The soup is seasoned with herbs and spices, making it flavorful, warming, and completely plant-based.

Ingredients

Vegetables

  • 1 yellow onion, diced
  • 1 medium sweet potato, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, minced
  • 2 handfuls kale, chopped

Spices and Seasonings

  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 2 tbsp nutritional yeast
  • Salt, to taste
  • ½ lemon, juiced

Grains and Legumes

  • 1 cup wild rice blend (or basmati rice)
  • 15 oz chickpeas (1 can, drained and rinsed)

Liquids and Creamy Elements

  • 6 cups vegetable broth
  • ¼ cup cashew butter (or tahini, or coconut milk)
  • 1 tbsp vegetable broth or oil (for sautéing)

Instructions

  1. Sauté Vegetables: In a pot over medium heat, add the yellow onion, sweet potato, carrot, and celery with a tablespoon of vegetable broth or oil. Sauté for at least 5 minutes until the sweet potato begins to soften.
  2. Add Spices and Rice: Stir in the minced garlic, paprika, black pepper, dried thyme, and nutritional yeast. Continue sautéing for 7 to 9 minutes until the vegetables are almost cooked through. Then add the wild rice and stir well to combine.
  3. Simmer Soup: Pour in the vegetable broth and add the drained chickpeas. Bring the mixture to a boil, then reduce heat to medium, cover the pot, and let it simmer for about 30 minutes until the rice is fully cooked and tender.
  4. Add Creaminess and Greens: Stir in the chopped kale and cashew butter, tahini, or coconut milk to achieve a creamy texture. Taste the soup and adjust seasoning with salt as needed. Finish with a squeeze of fresh lemon juice for brightness before serving.

Notes

  • You can substitute wild rice with basmati or brown rice for a different texture.
  • For a thicker soup, use less broth or blend a portion of the soup before adding kale.
  • To keep it nut-free, opt for coconut milk instead of cashew butter or tahini.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup freezes well — thaw and reheat gently on the stovetop.

Find it online: https://recipefeastful.com/vegan-creamy-wild-rice-soup-recipe/