Like a big warm hug for your insides.
Ahh, this soup is the ultimate mix of cozy and nourishing. It’s everything I’ve ever wanted in a fall or winter recipe. I don’t think I’ve ever eaten or made a soup like this until now but for some reason, seeing pictures of it float around pinterest over the years has inspired me to make my own vegan version!
I’m not sure what took me so long, but here we are. I think the best part is the creaminess from cashew cream. It’s easier than you think, don’t worry! Also, it’s a one-pot recipe – no need to cook the rice separately! The only separate thing we are doing is blending cashews with water to make the most luxurious cashew cream that adds the creaminess. You could also replace this with a can of coconut milk if you prefer! I just think the cashews play up the savoriness of this satisfying soup.
I already know this will be one of Terry’s favorites! He sometimes complains that soup isn’t a “real meal” but this one surely is. I know what he means as it relates to plain butternut squash soup or any kind of lighter soup without veggies and rice and such to fill you up. It’s the hearty mushrooms, celery, carrots, potatoes and rice that will change his mind!!
I can’t imagine a better way to spend a chilly night than to eat this warming soup with crusty sourdough bread and some netflix. Am I right?! Possibly alongside a fire? Too much? I think not. It sounds like actual heaven and I will most definitely be doing all of it this weekend. Enjoy this scrumptious soup!!Print
A scrumptiously perfect blend of cozy and nourishing, all in one-pot!
3/4 cup cashews
2 tablespoons avocado oil (or any high-heat oil)
1 yellow onion, diced
hefty pinch of sea salt and black pepper
1 teaspoon minced garlic (or more to taste)
1 teaspoon red pepper flakes (optional; for a little spiciness)
1 1/2 cup chopped celery (about 3–4 stalks)
1 cup chopped carrots (3–4 of them)
8 ounces mushrooms, chopped
1 small russet potato, chopped
1 cup wild rice
6 cups low-sodium vegetable broth
2 bay leaves
1 tablespoon dried thyme
1 cup water (to be blended with the cashews)
3 cups kale, torn into pieces
Start by adding the cashews to hot water. Set aside.
In a large soup pot, heat the oil over medium-high heat. Once hot, add in the onions and sauté about 4-5 minutes. Sprinkle in the sea salt, black pepper, garlic and optional red pepper flakes. Mix and let the flavors mend 2-3 more minutes.
Next add in the celery, carrots, mushrooms, potato, wild rice, veggie broth, bay leaves and thyme. Bring to a slow boil, cover and reduce heat to simmer for 45 minutes.
Meanwhile, blend the cashews with water until smooth and creamy.
Once 45 minutes is up, try to remove the bay leaves. Next, add in the kale and cashew cream and mix until well combined. Serve with crusty bread and enjoy!
Keywords: vegan wild rice mushroom soup, vegan wild rice soup, healthy wild rice mushroom soup, vegan mushroom soup with cashew cream