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