Love the big chunks of celery and carrots and happy to still use lacinato kale from my garden (hasnt froze yet). Required fields are marked *. Making this in an Instant Pot sounds great! Simply delicious. If you add a lot of extra vegetables, youll need to add more water. Pour cashew cream into soup and stir. Wild Rice is great rice to use especially because it is lower in calories and higher in fiber, protein, and antioxidants than any other rice! In a large soup pot, heat the oil over medium-high heat. The soup will seem thin and runny at this point. Then, add the garlic and cook for 30 seconds while stirring. Great recipe. On the stove, I usually have to cook wild rice for about 45-60 minutes before its tender enough to eat. Saut onions, carrots, celery, garlic, and salt in a pot or Dutch oven with oil. Stir into soup along with soy sauce and spinach. But the nutrition facts would be more meaningful if you defined how much 1 bowl is. This soup is completely vegan and gluten-free! Add cashew-bean mixture to vegetables; stir to combine. This was a great Vegan soup option. STEP 2: Add the carrots, red bell pepper, celery and mushrooms. Instant Pot Vegan Wild Rice Mushroom Soup Ingredients 1/2 onion, chopped 2 teaspoons minced garlic 1 cup wild rice not wild rice blend 3 carrots, chopped 3 stalks celery, chopped 8 ounces mushrooms, sliced any - cremini, white, baby bella, etc 4 cups vegetable broth low sodium 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Simply put any cold leftovers into a freezer-proof glass container, or freeze flat in a freezer bag. Remove the bay leaves; taste and adjust seasoning. Cover the pot and allow the mushrooms to cook down for a minute or two. I was craving a rich and creamy soup and came across your recipe! Place the cashews in a bowl and cover them with water. Next, stir in the agave nectar, vanilla extract, orange extract and cinnamon. And it also freezes well. Stir well and cook for an additional 5 minutes. Add water or broth to thin out the soup if desired. Thats why its my passion to share mouthwatering plant-based recipes that taste like home. If you do not want to use cashew cream, that is not a problem! Once the vegetables are done cooking, add the rosemary, thyme, Herbs De Provence, and rice (drained). This soup is so perfect for the season! LOL. The soup is seasoned with herbs de Provence, thyme, and rosemary. Set aside. Someone who tenaciously chases their dreams and pursues their goals! Creamy soups made from dairy like cream or milk can split in the freezer. Add in the veggie broth, pour in the wild rice, bring to a boil then cover and simmer for 45 minutes until the wild rice is cooked. Step 3. Instructions. A baddie is also someone who inspires and uplifts others. Someone who fixes the crown of another without telling the world its crooked. Bring to a boil and stir regularly in the process. Its fantastic! It is a bit pricey per pound, but a little goes a long way flavor-wise and so its common to use it as part of a rice mix. Let the mixture simmer for 40-50 minutes, or until the rice is tender. Drain and transfer to blender. 1 batch cashew cream, made in advance and refrigerated (recipe below) Make cashew cream and refrigerate until needed. I love the background story to this soup It looks different to any soup Ive had before and really appealing, especially as the weather cools down! Place raw cashews (or soaked raw cashews) into high speed blender with 2.5 cups water and blend until smooth. October 11, 2021 By Shannon @ Yup, it's Vegan 32 Comments. Let the mixture simmer for an additional 3-5 minutes. Add the wild rice and brown rice and stir. The flavor of wild rice is slightly nutty and a bit earthy, making it perfect for using in soup! Add the rice and cook for 1-2 minutes, stirring often. Modified: Nov 3, 2022 by Cadry Nelson As an Amazon Associate I earn from qualifying purchases. Where are you located! Melt 2 tablespoons of vegan butter, and then add 7-ounces of pumpkin puree and 2 cups non-dairy milk. This was so comferting and good. 3 potatoes diced 6 cups No-Salt-Added 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 Himalayan Sea Salt and Pepper to Taste Cook Mode Prevent your screen from going dark Instructions In a large stock pot, heat the olive oil over low heat. You can use canned coconut milk for another creamy dairy-free, vegan option. Yellow onions can be replaced with chopped shallots, sliced leeks, or diced red onions. Leave the bowls soaking for 2 hours to overnight. Thanks for a wonderful keeper recipe. Wow. fresh thyme 1 tsp. Your email address will not be published. Add mushrooms and cook, uncovered, for 15 minutes. I am glad you enjoyed the recipe! We ate wild rice soup and other dishes made with Minnesota wild rice frequently when I was growing up. I use a vitamix and blend for a minute until it turns to a cream like texture. We followed your suggestion to sub cauliflower for some of the cashews in the creamy base, and it was great. Hope that helps! Im delighted you enjoyed the recipe too. it is really Creamy, comforting and a hearty soup. Sprinkle in the sea salt, black pepper, garlic and optional red pepper flakes. Give a stir and bring the liquid to a boil, then reduce the heat to a simmer and cover the pot. I am glad you like it! Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup. Add your salt and pepper. Most of the United States wild rice crop is grown in and around Minnesota. As a non-vegan whos relatively new to vegan cooking, Im always astounded at what can be done with cashews and how well it substitutes for dairy. Then add the cashew cream from earlier, diced chicken seitan, and chopped curly kale. Cook while stirring for 2 minutes. Keep stirring and allow soup to simmer a few more minutes until soup thickens. Heat the oil or vegan butter in a large pot set over medium-high heat. This soup also freezes well. You can find wild rice in stores next to the packaged grains or online. (I usually start by soaking the cashews first and then move on to other steps in the recipe while the cashews soak.) THis rivals that soup! I used a rice cooker and just added it in at the end to make sure it ended up fully cooked :). Serve hot, with fresh parsley and crackers if desired. In a soup pot over medium heat, melt the coconut oil. instant pot wild rice soup, vegan wild rice soup. It's a one-pot meal that's perfect for cooler weather. Cook Time: 1 hr 5 mins. Im allergic to cashews though so Im going to make it with organic heavy cream and quinoa. More about me. Using homemade vegetable stock (page 214) lets you control the flavor profile and the quality of the ingredients. If you are doing this in an instant pot, cook for 22 minutes on high pressure and let it naturally release. A creamy, protein-packed Vegan Wild Rice Mushroom Soup made in the Instant Pot! Stir until everything . I had the one perfect soup day and then it was back to the humidity oh well , This looks so great! In a high-speed blender, add water, cashews, lemon juice, and 1.5 tsp Kosher salt. In a blender or food processor, combine the cashews, cooked potato (feel free to leave the skin on), miso, nutritional yeast, and white beans until completely smooth, stopping to scrape down the sides as needed. In a large saucepan, heat the oil over medium heat. Its only 1/4 cup, so not a huge impact on the flavor. Add the garlic and stir until fragrant. Its packed with nutritious ingredients to create a creamy, dairy-free base, There are no mushrooms anywhere to be found (Im really not a fan). Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Thanks for a wonderful recipe! Youll taste the flavors of rosemary, thyme, and herbs de Provence in every creamy bite. In my opinion, making wild rice soup without animal products still tastes really good. Good call on using Daring & mushrooms! Required fields are marked *. I will try this soon. Coconut Milk is a great substitute! It means a lot, and Im delighted that you loved the soup. Along with protein and fiber, its also got vitamin B6, folate, magnesium, phosphorus, zinc, copper, manganese. In fact, one of my uncles farmed wild rice up in northern Minnesota back in the 90s. Delicious!! Let sit for 6 hours or overnight in fridge. Cashew Cream Sauce was a game-changer for me when I first started using it also! Thank you so much for this yummy soup recipe! Deglaze as needed. Im a longtime vegan. Add the scallions, celery, carrot, mushrooms, and salt and stir. It can be used in a myriad of ways. Wild rice is kind of an odd food, as its not actually a rice (like brown rice, etc.). Add a quick-cooking vegetable such as spinach a few minutes before cooking is completed. Saut until the veggies begin to soften, about 5 minutes. I used Rex Goliath Pinot Grigio wine. Vegan Wild Rice Soup with Cashew Cream This soup is so good that even non-vegans will enjoy it and never miss the meat and dairy! 1. If you are wondering if wild rice is gluten-free, yes, it is naturally gluten-free (especially because it is actually a grass seed)! It is also a great addition to salad, especially paired with sweet fruit to offset the earthy flavor, like in the Wild Rice Salad. Please see my Privacy Policy for more details. Add the olive oil. Another thing you can feel good about is the fact that this soup costs less than a dollar per serving. Pour in your vegetable broth. You can easily enjoy a bowl on its own, with crackers, vegan croutons, or garlic bread. Cook on low another 5 minutes or so just to heat through. Well be making this again soon. If a wild rice blend is what you have, simply substitute it for the full quantity of rice in the recipe. When youre ready to reheat, thaw in the refrigerator. Then thaw in the refrigerator. Add the stock, vegetables, and salt. Place a large sauce pan on medium heat and add a few tablespoons of water to it. Cook on high pressure for 22 minutes and let steam naturally release. The rice is then gently toasted in the oil and cooked until tender, before stirring in a luscious cashew cream base made with white beans and potatoes. Lock the lid of the Instant Pot. So add extra water, if needed, to reach your preferred consistency. Hi Cat! Just what this cold rainy day called for. Here are the ingredients you will need for this wild rice soup recipe. My husband usually doesnt think soup is filling enough but he asks for this one all the time. (15 years!) I never blend my soup because I love the texture and chunks of mushrooms! Im so glad you enjoyed the soup, Earlene. Add carrots, onion, and celery to the Instant Pot and saut for 5 minutes. Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add your cashews (with the water from it soaking), miso, nutritional yeast and apple cider vinegar into your blender and blend on high until smooth. Sprinkle the flour over the vegetables, and stir to coat. (Have a standard blender? fresh rosemary, chopped 1 tsp. In a large pot, cook the onion, carrot and celery with a sprinkle of salt and pepper for 5-7 minutes on medium-high heat (use a small amount of oil if desired). I am happy you enjoyed the recipe! Vegan wild rice soup is loaded with seitan chicken, carrots, celery, onions, kale, and garlic. Your email address will not be published. I love a good creamy soup when the weather turns. Sautee for about 5-7 minutes, stirring frequently. Wild rice has a deep brown color, pleasing chewiness, and an earthy, nutty flavor. Soak the raw cashews for several hours first & drain to soften them. To be honest, Im not a regular crockpot user and I havent tested this, but what I might try would be to put the wild rice, potatoes, carrots, celery, onion, nutritional yeast, salt, and 4 cups of water in a crockpot for 6-8 hours. Add most of the remaining ingredients. If you're not using a high-speed blender, you can pour the mixture into a mesh sieve first, using a spatula to push it through, to get rid of any lumps. So when reheating in the microwave or on the stove, add water until the soup has reached your preferred level of soupiness. Add potatoes, cooked wild rice, and 3 cups water to the sauted veggies. Speaking of nutrition, you can optionally add some nutritional yeast flakes to this soup to add a little bit of richness and to give it more B vitamins. Add hearty greens such as kale along with the vegetable broth. I am happy to hear it! my question is do you think there is a way to convert this to a crock pot vessel for cooking?? Thank you for the great feedback! Blend the cashews with cup vegetable stock into a very smooth paste. So glad you liked the soup, Rachel, and thank you for letting me know that your substitution worked well! The soup thickens with time. You can always add more later in the cooking time if it seems necessary. This soup is so good, I would give it 6 stars! I think next time Ill leave everything as is. But it will still taste good. Using the Instant Pot makes the cook time shorter. Add the rice, cashew milk and coconut milk to a large pot and stir to combine. (Meaning it just tasted creamy not cauliflower-y) We had it with some fresh rye bread. Once the rice is tender, remove the lid and stir in the cashew cream (or heavy cream// coconut cream). Set the cashew cream aside for use later in the recipe. Vegan ramen noodles with tahini miso broth, Roasted cauliflower soup with fried capers, Mini vegetable pot pie with chickpeas (vegan), Fried polenta stacks with squash & cashew cream, Vegan bacon wrapped dates (Just 4 ingredients! Plan to make leftovers, because you'll want every last bite! Or, you can also use heavy cream for a rich dairy option. (Think baby bella mushrooms, cremini, or button.). 1 Small Onion, diced 1 tbsp Herbs De Provence 2 tbsp Cooking Oil 2 tbsp Butter (vegan or non-vegan) Instructions Thoroughly rinse wild rice and transfer it to a small bowl. Ingredients Scale 1/2 cup raw unsalted cashews, soaked in water overnight then drained 1 cup water 1 tsp nutritional yeast (optional) 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, chopped 1 large carrot, chopped If using dry mushrooms, soak them in 2 cups hot or boiling water for at least 30 minutes. Check Out GFB Stories For Your Next Meal Inspo. I love thick and creamy soups but unfortunately my husband doesnt, but maybe I can add some more liquid to his as you suggest , Thank you me too! Over medium heat, add the butter, vegan or non-vegan, to a large stockpot or Dutch oven. Creamy chicken and wild rice soup is a classic with chunks of carrots, celery, onions, and garlic. Prepare your mirepoix: chop the onions, celery, and carrots. Ingredients 4 cups plus 3-4 tablespoons vegetable broth, divided 1 and 1/2 cups water 1/2 cup wild rice blend 1 (15oz) can white beans, drained and rinsed 1 onion, chopped 3 medium carrots, chopped Yes! Using the electric pressure cooker means you dont need to babysit a pot of boiling water on the stove and can finish preparing the other ingredients in the meantime. Soak raw cashews in water for several hours. Updated in 2021 with new step-by-step photos and improved recipe instructions. Saucepan: Follow Step 1 in a large saucepan over medium heat for 4 to 5 mins. Yuck. I made a lower-fat version of this soup by reducing the raw cashews to 1/3 cup, and adding half of a small head of (cooked) cauliflower to the puree mixture. Most of it is hands-off while the wild rice hydrates on the stove. My daughter is allergic to tree nuts, so I wanted to see if it could be traded for something else! (If you're using a microwave safe container, you can thaw using the defrost function on the microwave.). To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through. It should be really thick and creamy. Place a tight fitting lid on the dutch oven and bake for one hour (*Update - check on rice 1/2 and 3/4 way through baking to see if more water needs to be added. Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. The way that this soup is usually prepared includes frying small pieces of chopped bacon with onions first and adding butter and flour to create a roux for the cream-based sauce. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. 30 Best Ideas Vegan Wild Rice Recipes May 14, 2020 Contents [ hide] 1. Youre welcome! This allows the kale to soften, the flavors to meld, and the soup to thicken in creaminess. I like a soup that fills me up. I really like your blog, I think you have very nice recipes :). I dont have a specific volumetric measurement for the recipe, but 1 bowl in my calculations is defined as one quarter of the recipe. Bring back to a low simmer, and cook 10 more minutes to thicken. [] love creamy vegan dishes, youll definitely want to try my Cashew Cream Veggie Pasta or my Creamy Wild Mushroom Rice Soup []. The kale will lose its bright green color over time. Melt butter over medium heat in your Dutch Oven. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Once it has come to a boil, simmer over low-medium heat, covered, until the rice is cooked -- about 45 minutes. (1) Add cup of dairy free butter to a soup pot over medium heat. Leave a quick review & star rating below! Saute the veggies for 4 - 5 minutes until they're starting to soften. Or the mushrooms can replace either the celery or carrots. I know that all of us crave foods that are familiar, comforting, and delicious. Made this for my vegan kids. 1/2 cup cashews, soaked 2 hours 1/2 cup water For the Soup: 1/2 cup wild rice 2 cups and 4 cups vegetable broth, separated 1 tablespoon water 1 stalk celery, chopped 1 onion, diced 1 large. sea salt and freshly ground black pepper, to taste. gluten-free, refined sugar-free, vegan, vegetarian, rinsed and drained (equal to 1 standard can). Wild Rice Pilaf [one pot 25 minutes] Contentedness Cooking 2. Oh great! Genius! I hope you stay warm and cozy! In another bowl, soak the brown and wild rice. Once ready to make your soup, drain and rinse them and add them to a high speed blender. This recipe was amazing. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. The result is an absolutely addictive, rich soup. Or fill out the meal with any of these side dishes: Keep leftovers in an airtight container in the refrigerator. You can make this creamy vegan soup your own by varying the ingredients. Next add in the celery, carrots, mushrooms, potato, wild rice, veggie broth, bay leaves and thyme. Add the pumpkin puree and 4 cups of the vegetable broth. Once the butter is melted, add the onion and garlic and saut for 5 minutes. Set aside. Directions. I was going to add some carrots too but I forgot. I added some carrots and used a vegetarian chicken flavored broth but otherwise made as directed. For oil-free, saute in 2 tbsp broth. That is definitely freezing in my book! In a blender or food processor, combine the cashews, cooked potato (feel free to leave the skin on), miso, nutritional yeast, and white beans until completely smooth, stopping to scrape down the sides as needed. It is even better when I get to enjoy it! Thanks for sharing. I make this wild rice soup recipe without oil. Serve. Season the soup to taste with salt. Then reheat in a pot on the stove or in the microwave. If you try the recipe, dont forget to rate the recipe and let me know what you think in the comments. Thoroughly rinse wild rice and transfer it to a small bowl. My roommates loved it, too. For the vegan meat, I like to use my own homemade seitan chicken recipe. Instructions. It's made with a fraction of the effort as traditional wild rice soup, gets a protein helping hand from white beans, and is 100% creamy yet 100% dairy-free. Add in your chopped onions, garlic and mushrooms and saute until the mushrooms become translucent (about 5 minutes). Hi Megan, I think the white wine adds a nice note to the soup, but it is still great without it. Vegan Wild Rice Stuffing with Cranberries Marisa Moore 4. Made this killer soup tonight and it is addictive, I had a hard time putting the spoon down! Wild rice has a longer cooking time than white, brown, or basmati rice. Or if youre using a microwave-safe container, use the defrost function on the microwave. Mince the garlic. You will need 3 cups cooked (from 1 cup dried) or 2-15 ounce cans. Heat up some avocado oil in a large sauce pot over medium high heat. This dish is just delicious, and it is giving me all sort of idea for more wild rice dishes. This soup is super popular in my household and one of my favorites to make! I like to use the suggested amount of cashews and a bag of steamed cauliflower rice. Thinly slice the celery. Sometimes youll find it sold mixed with other forms of (actual) rice. Thanks! Add the onion, celery, and carrots. You have onion, carrot, celery, garlic, tarragon, and thyme . Its actually a type of grass! Copyright 2019-2022 - Good Food Baddie - Capri Lilly - All Right Reserved. Great that you give both vegan and dairy options! Add final ingredients. Once the soup has thickened a little, add more salt and pepper to taste. Cozy Autumn Wild Rice Soup 6. Hi Tamara! wild rice, cooked according to package directions. I have some wild rice mix in my cabinet that I picked up a while back, not knowing what exactly I wanted to make. thank you much for sharing! I didnt have the miso either. Wild rice is also rich in antioxidants, protein, and contains all the essential amino acids (source). For complete ingredient amounts & instructions, keep scrolling to the recipe card below.). ), Air fryer pumpkin seeds (Easy & delicious! Combine the wild rice, mushrooms, chickpeas, onion flakes, garlic powder, poultry seasoning, thyme, rosemary, and pepper in the Instant Pot. So glad you enjoyed the soup! I was just about to ask this! I think next time, Im going to roast the cauliflower, to add even more flavor. Leftovers taste even better, so be sure to make extra! Stir and saute for a couple minutes more. Saute the onion, carrots, celery and mushrooms in olive oil, water or a little veggie broth until tender and a bit caramelized (5-10 minutes). This vegan wild rice soup is hearty and flavorful, and gets its richness from a nutritious cashew cream. Grind dry raw cashews in a clean coffee grinder until it becomes like a flour. If youd like some shroom-y goodness in your soup, add your favorite chopped mushrooms at the same time as the carrots, celery, and onions. Thanks for leaving a review! Stir and bring to a low simmer. We served it in bread bowls. 1 cup of chopped onion is equal to about 1 medium onion or 1/2 of a large onion. Wow, youre on top of it! Used my new fav protein, Daring, in place of the seitan and added the suggested mushrooms. Ive never really cooked much with wild rice, but it is so easy to get the perfect texture with an IP. Wild Rice Mushroom Soup is a hearty soup filled with seasonal vegetables, fresh aromatics, and luscious cashew cream! Its often sold in bulk bins as well at natural grocery stores. I was craving a soup and had all the ingredients to make it, except for the cashew cream, so I used heavy cream. It is a nutrient-rich vegan soup perfect for a cozy weeknight meal! Serve with crusty bread or croutons, of course! Yum! It is a nutrient-rich vegan soup perfect for a cozy weeknight meal! Add the onion, garlic, and celery, along with a sprinkle of salt, and stir. It is made creamy using none other than my favorite: Cashew Cream! Although rice is in the name, its actually a type of aquatic grass. I really appreciate that glowing feedback. I love seeing my recipes come to life in your kitchen. I love that you use cashews, potatoes and white beans to make it thick and creamy I wouldve never thought of something like that. Once the rice can be bitten easily, continue with the recipe. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Collard greens are sturdier/denser than kale. Or grind dry raw cashews in a clean coffee grinder and then add them your standard blender.). Add the remaining 1/2 tablespoon curry powder, 1 teaspoon salt, cashew cream, beans, lemon juice and black pepper. X. Instructions. Next add the kale, oregano, thyme, salt & pepper and cook for an addition 3 minutes. For the potatoes, I dont peel them when I make this soup, since potato skins contain potassium, fiber, antioxidants, folate, and. I took the lazy way out and didnt soak the cashews, but ground them up until the they couldnt be ground any more. Add the leek, carrots, celery and garlic then cook for about 5 minutes. Thank you!! I use Trader Joes organic low sodium vegetable broth which is very yellow so my soup is very yellow in color. Place the pressure release handle (vent) in the "Sealing" position. It doesn't get cozier than seitan chicken and wild rice soup! Your email address will not be published. The wild rice and chickpeas are very filling and the cashew cream adds a lovely lushness. Chop your veggies, then add the onion and garlic to the skillet, followed by celery + carrots + mushrooms + rosemary + salt + pepper. Take your cashew cream or vegan butter and a little bit of the vegan milk and add the flour and whisk until thickened; that will happen pretty quickly. carrots, onion powder, dry white wine, raw cashews, leek, fresh thyme and 14 more Printer Friendly PDF Microwave raw cashews in water until hot or cover them in hot water from the stove. Ive been getting over a cold this week and it was just what the doctor ordered. To the pot, add wild rice. Thank you for a great weeknight recipe! this looks absolutely stunning!!!!! I hope you enjoy the soup! Do a quick release when done. This soup is a wonderfully hearty one-pot meal. Delicious! I used wild rice from Trader Joes and chikn chunks from Sweet Earth (8 oz pkg). Enjoy a delicious bowl (or two) of this creamy, hearty Vegan Wild Rice Soup thats loaded with vitamins to keep you warm and healthy even through the coldest Minnesota winters. This soup sounds so satisfying! Heat the oil to a large saucepan or soup pot over medium heat and then add the shallot, onion, celery, and carrots; cook until shallots and onions are translucent and the veggies are cooked, about 3 to 5 minutes. This soup's consistency is really more like a 'stew' or 'chowder'. sea salt or Herbamare 2 tsp. It was delicious! The family loved it. When you are ready to make the cashew cream, just drain the cashews and add them to a high-power blender with 1 cup of vegetable broth and blend until smooth! Make sure to occasionally stir the mixture. I also add a bit of poultry seasoning. This looks like itd make a great belly-warmer during the winter months! Well, look so great taste. This simple recipe is naturally vegan and can be made gluten free. They will keep for about 4 days. Make this soup gluten-free by using a gluten free bouillon or vegetable broth. I just made this, and used only cauliflower + potato for the creamy part (omitting cashews). Instead of wild rice, use a wild rice blend. Thank you. With the weather getting cooler by the minute and the sun going down even earlier, a large bowl of cozy Wild Rice Mushroom Soup is much needed! It's nourishing, bright and makes the perfect cozy winter meal. Filed Under: Autumn, Popular, Soup, Winter Tagged With: gluten-free, grains, legumes, nuts and seeds, refined sugar-free, soy-free, sweetener-free. Drain the cooked rice and, Add carrots, onion, and celery to the Instant Pot and. (These are step by step photos & descriptions. Wild Rice & Butternut Squash I Heart Ve ables 5. For This Recipe. (My friends from Minnesota take particular pride in it, as its one of their most beloved local crops.). Add the remaining ingredients- carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper and turmeric. It was so good, I cant wait to heat up my leftovers! Then, add the onion, carrots, and celery, and cook for 8-10 minutes, or until softened. Only need a crusty baguette to complete the meal. I love the idea of the cashew creamsounds so delicious and so good for you too! So, eating wild rice and especially wild rice soup is a great way to keep your body healthy when the cold weather hits. Remove half of the mushrooms. I aim to use mostly whole foods and am working on creating more recipes with lower carbon emissions. This looks so hearty and satisfying! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In a large saucepan, heat the oil over medium heat. Add water as needed to blend. Serve warm and enjoy! Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. Otherwise fabulous soup with a fabulous flavor. Gently stir in the cashew cream, nutritional yeast, and salt. When the rice is tender add your cashew cream (or substitute for cashew cream) and tarragon and let the soup simmer away until the soup has thickened. I especially like the seitan from Herbivorous Butcher or Uptons Naturals. It was delicious and I added a little low sodium soy sauce to my bowl for a salty taste. If you're not using a high-speed blender, you will need to soak the cashews first for 30 minutes before adding them to the blender. I got a stomach ache because I couldnt stop eating it. This recipe was amazing and full of protein! However, using another kind of rice drastically changes the recipe. If you loved this creamy wild rice soup, then youll love these other recipes: Originally published in 2014. Cut the carrot into rounds. Sautee until the vegetables are tender and the onion is translucent, about 5-7 minutes. If you love hearty, healthy soups, youll want to try my White Bean Mushroom Soup or Immunity Boosting Carrot Lentil Soup next! Place the wild rice in a saucepan with 4 cups water. While the saute is cooking. This looks amazing! I enjoy my wild rice mushroom soup with a slice of Garlic Rosemary Focaccia (Gluten-Free & Vegan)! Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 42 . Cook for another 1-2 minutes. Oh yes! We love creamy soup and loved that you used cashew cream what a game changer! In the Ojibway language, the word for wild rice is manoomin, which literally means good berry., And wild rice IS very good for you. If you don't have a high speed blender, check out the workarounds for standard blenders in the notes section below. Add in the onion, celery, and carrots. Add oil, carrots, pepper, and onion. For me, this soup needs plenty of salt because it's so rich. I decided to create this vegan wild rice soup after suffering from a very bad hangover after my cousins wedding in North Dakota. Because wild rice takes longer to cook, if you are using brown or white rice, your cooking time will reduce by at least half, going from 40 minutes to 15-20 minutes. Add the vegetable broth and mix well. Note: Cashew cream does thicken more than coconut. Thanks! Bring a large soup pot or Dutch oven to a medium heat with oil. This soup is perfect on its own, but you can always serve it with a fresh salad, like this Vegan Caesar Salad, for an even fuller meal! I hope you enjoy! Saute for 8 minutes, stirring occasionally. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to InstantVeg.com!I'm Shannon, the author of this blog, and my goal is to make going vegan an easy or "instant" choice for anybody. Before making the rcipe, soak the cashews in a bowl of water. Find tasty, easy-to-make recipes, and a ton of gluten-free, dairy-free, and plant-based dishes that will blow you away! I really appreciate your feedback. Thanks for sharing! 2 - add chopped carrots, celery, dried sage and cumin to onion mixture. This creamy vegan wild rice soup is perfect for warming up on a chilly autumn day. To make the cashew cream, simply blend the raw cashews with water until totally smooth. So try using 2 fewer cups of water to start. This super creamy wild rice mushroom soup is completely vegan! Thats FREEZING to us though! This is definitely going to be it! It was pretty easy to put together, and was absolutely delicious! Transfer the cashew mix to a medium saucepan and heat over medium heat. So creamy and hearty delicious. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. 3. In a large dutch oven, bring 4 C (412g) water to a boil. I am happy you enjoyed the recipe! Pour in the vegetable broth and bring to a boil. Isnt that the best! Add rice, spices, salt, salsa, 5 cups broth and mix well. Outstanding dish. I reside in Texas. 10 min. Continue cooking 10 to 15 more minutes, as needed. It grows in marshes along lakes and streams. Approx. Step 4. 1/4 cup vegan butter. I like my soup thick, if you would like your soup thinner, add more vegetable broth (after adding the cashew cream//heavy cream) to achieve your desired consistency. A healthy vegan take on a hearty Minnesota classic. Then serve. Add raw cashews to a jar and cover with clean filtered water. Add celery, carrots, salt, and pepper. If you dont have any one of the seasonings, feel free to use more of the other types. I was driving back through Minnesota on my way home the next day, splitting headache and everything, and it seemed like wild rice soup was everywhere, and it sounded AMAZING, but I knew it would never be vegetarian and dairy-free. Add the garlic and cook 30 seconds. Add the olive oil to a Dutch oven. Wild rice - This is technically not a rice, but a grass. 1/4 cup all purpose flour OR whole wheat flour. It takes a little longer to cook than conventional rice, but it's super easy. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Wild rice needs more water to hydrate, so you can use less water with one of the other grains. Texas weather has reached the point where it reminds me why I didnt want to live up north anymore. VARIATIONS: Add separately-cooked vegan chicken or sauteed mushrooms to the finished soup. Stir in the rice. But I grew up eating a Standard American Diet. I finally made this soup last nigt and it was soooooo good!! Process into a very smooth paste. Awe no! Add some extra black pepper on top and enjoy. Directions. 1 medium potato peeled and diced in inch (1 ) cm cubes - $0.22 cup (105 grams) wild rice rinsed in cold water (optional: soak for several hours or overnight to reduce the cooking time) - $1.27 2 cups (590 ml) vegetable stock plus a few splashes if necessary - $0.75 cup (120 ml) full fat coconut milk - $0.35 Salt and pepper to taste - $0.05 This vegan creamy wild rice soup starts with the classic aromatics (onion, garlic and celery). In a large soup or stock pot, heat the olive oil over medium heat. Totally bookmarking this one. Season with salt and pepper and give it a quick stir. This looks fantastic, and gets rave reviews from my friend! Cook for about 40 minutes, stirring occasionally, until the wild rice is tender. xo, DISCLAIMER: This website is for informational purposes only. Store in a freezer-proof container or flat in a freezer bag. SOY-FREE: If you need to keep this recipe soy-free, use chickpea miso or omit the miso paste completely. How to make vegan rice pudding. Its a one-pot meal thats perfect for cooler weather. Add the wild rice, salt, bayleaf, thyme, garlic, and baking soda. Add the mushrooms, garlic, and white wine, along with a pinch of salt. Saute for 10 minutes. My mouth has been watering since I found this recipe and I finally made it! I also didnt use the miso because I couldnt find it in the store. Bring 2.5 cups of water to a boil, add a pinch of sea salt and the wild rice. One of the best, vegan soups ever Cannellini Beans, Cashews, Celery, Mushrooms, Vegetable Broth, Ingredients: cashews (raw/unsalted) - 1 cup soaked (125 g) celery - 4 ribs chopped carrots - 1 cup chopped (128 g) onion - 1/2 whole chopped garlic - 4-6 cloves chopped vegetable broth - 64 oz (2 L) wild rice - 1 cup (160 g) . Make cashew cream: Blend 1 cup of water and cup of raw cashews until very smooth. Place the raw cashews in a blender along with the remaining 1 cup water, onion powder, nutritional yeast, dry rosemary and fried onions. Wild Rice Salad 3. Cook for 40 minutes, stirring occasionally, until the wild rice is tender. I made the brown rice soy curl version and it is lovely! I hope you enjoy this Wild Rice Mushroom Soup Recipe! Soak for at least 10 minutes. 1/2 cup raw cashews (soaked in 1 cup water for 3-4 hours), 1 tbsp apple cider vinegar or lemon juice. I like this version just as much, if not more! Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Add the remaining vegan milk and whisk until it's combined. You'll taste the flavors of rosemary, thyme, and herbs de Provence in every creamy bite. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Hearty, flavorfulgreat comfort food. Its a grass that grows on water. In a 12-inch cast-iron skillet, heat the oil. And I learned something about wild rice, too! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to GoodFoodBaddie! Thanks for the recipe! My comfort food right now. Cover the wild rice with cold water and allow it to soak for at least 30 minutes. Bring to a boil, lower heat to a simmer, cover and cook 45 minutes. Remove the veggies from the pot and put into a separate bowl. 2.Add the wild rice to the pot then add in the 10 cups of water + 2 tbsp bouillon paste (or add the vegetable broth + water if you go the route). Yes! 1 cup of carrots is equal to about 3 medium carrots. Throw in garlic and onion and saut until onion is translucent. It takes about 20 minutes, plus a few minutes to wait for the Instant Pot to get to pressure and then to let off steam. However, if youd prefer, you can use any store-bought chicken-style or turkey-style seitan of your choosing. Add in your chopped onions, garlic and mushrooms and saute until the mushrooms become translucent (about 5 minutes). 4. If youre curious about how to make cashew cream or need a few other recipes to convince you of how good it is, check out my posts: Simply cover cup of raw cashews in 1 cup of boiled water for at least 30 minutes or more. How to make vegan wild rice soup STEP 1: Saut the onion and the garlic in a non-stick saucepan for around 3-4 minutes, until fragrant. Hi Rae! If youve never had wild rice before, you might be surprised to know is that its not technically a rice like white rice or brown rice. Place cashews in a bowl of water and leave to soak. last time I had a really good wild rice soup was in minnesota. Thank you, Jeremy! (source). However, soup thickened with cashew cream freezes beautifully. Check the rice. I am allergic to cashews so I used tofu instead, just did a 1:1 replacement and blended as the recipe states. We had a big snowstorm the other day and I made sure that I had all of the ingredients to make this soup when I was out getting groceries so that I could make this dish! Its finished in a velvety broth with cashew cream. Those are all my favorites too! Turn the Instant Pot to the saute setting. Traditionally, wild rice soup is made with cream and butter. Bring back to a low simmer, and cook for another 10 minutes. Every time I make it, it seems to be EXACTLY what I was craving. This soup filled my house with the most irresistible aroma while cooking that everyone kept sticking their head in the kitchen to ask when it would be ready. It was around 85 here yesterday too. Its easy to make a dairy-free, plant-based version by swapping out the bird for seitan chicken instead. Once hot, add in the onions and saut about 4-5 minutes. Stir everything together, then cover the slow cooker. I am happy you and your family enjoyed the soup! Let the mixture cook for 1-2 minutes. I just finished making this soup and I was pleasantly surprised at how good it was. Stir in the cashew cream mixture. Set to high for 3 to 4 hours, or low for 6 to 8 hours. Add it to the blender with water. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 4 Calories 162kcal Print Pin 4.25 from 83 votes Ingredients 1 tablespoon olive oil To make it thinner like a soup, just increase the amount of broth. Roasted Cauliflower Mushroom and Wild Rice "Stuffing 7. This vegan creamy cauliflower wild rice soup is brimming with good-for-you ingredients yet you'd never know it based on taste. Thanks for your question, and Im glad you liked the soup! In a large pot, warm 1 tablespoon oil over medium heat. It can also be made gluten-free. Sounds yum! I guess Im lucky that my partner prefers them that way too. How do you make this creamy vegan wild rice soup? Scroll down to see a more detailed cost breakdown for this wild rice soup recipe! Saute for several minutes, until the onions are translucent and fragrant. White rice can be substituted for brown rice - just don't soak it beforehand. Then add the mushrooms, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot. It can also be made gluten-free. 2. You can even add cauliflower to create a creamy cauliflower wild rice soup and it will be undetectable. The process is simple. This is hands down my favorite soup. Stir in the sour cream or vegan alternative. I hope this soup warmed you up during this cold weather! I used 1 c of cashews, and steamed a whole head of cauliflower, and its very creamy and rich. This creamy wild rice soup will continue to thicken as it cools. I found a small box of it in the rice and beans aisle at my regular grocery store, and it should be at most natural grocers. Here are more vegan soup recipes I know youll love: This soup is fantastic! What can I substitute cashew cream for? This vegan Instant Pot Wild Rice Soup is gluten free, dairy free, and soy free. Then drain and add to the blender with fresh water. Reduce heat to medium low and add the vegetable broth. I cooked my wild rice ahead of time in my Instant Pot to save time and I omitted the brown rice. Simmer the soup on low until the mixture is heated through and the rice is fully cooked to your liking. , Your email address will not be published. I cant wait to try to make this and possibly experiment with making it in my instant pot! Add the rice and 4 cups water to a saucepan and bring to a boil. Cover the wild rice with cold water and allow it to soak for at least 30 minutes. I hope that helps! How To Make Vegan Cream Of Mushroom Soup: 1 . This is also a great way to use Thanksgiving roast leftovers in November. Leave them to soak while you make the recipe. Its savory, rich, and oh-so-creamy base is made with a combination of cauliflower-cashew cream and vegetable broth. With the water maybe err on the side of less and add more if needed. Its in the 40s and 50s here! Reheat on the stove in a soup pot or in the microwave. Stir in broth, beans, and rice. I also added a good long squirt of sriracha. I will definitely make this again and will try the broccoli variation next! I am so glad you enjoyed the recipe! This soup is so warm and cozy! Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes or until the rice is soft. Sometimes you also see recipes that use things like a can of Campbells cream of potato soup (which in my opinion tastes a lot worse than just using cut potatoes), or people will add chicken or venison. The mushrooms should be soft and slightly golden when done. . Add 8 cups of water and Better Than Bouillon no chicken base. Drain and rinse cashews and add them to a blender with half a cup of water. I love mushroom soup and anything involving cashew cream! Slice the mushrooms. Drain. 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