Why strain the cashew cream for this soup?

Straining the blended cashew cream through a fine mesh strainer ensures a silky, smooth texture, free from any small cashew bits, contributing to the soup's luxurious mouthfeel.

What is 'sweating' the vegetables in this recipe?

Sweating the carrots, onions, and celery means cooking them over medium heat with a tablespoon of water until they soften and release their moisture, building a foundational flavor without browning.

Can I use fresh herbs instead of dried thyme and rosemary?

Yes, you can substitute fresh thyme and rosemary for dried. A general rule is to use three times the amount of fresh herbs compared to dried, so about 3/4 teaspoon fresh thyme and rosemary.

Is it possible to prepare the wild rice ahead of time?

Yes, you can cook the wild rice in advance and store it. When ready to make the soup, simply add the pre-cooked rice with the remaining 4 cups of broth and other ingredients in step 2.

How should I store leftover Cream of Wild Rice Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup reheats well on the stovetop over low heat, adding a splash of broth or water if it's too thick.

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Cream of Wild Rice Soup
[Vegan]

AF By: Ashley Flitter

Author Bio

Ashley N. Flitter is a web nerd and avid home cook who blogs at The... Read More

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A warm bowl of creamy vegan wild rice soup, garnished with fresh herbs, showcasing the hearty wild rice and rich texture.

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Cream of Wild Rice Soup [Vegan]

129

Dairy Free

Vegan

This nutty and aromatic soup uses one of my favorite Minnesota-grown ingredients: wild rice. I love the creamy texture without the heaviness of a traditional cream soup. Enjoy this on a cold and snowy winter day with a cup of hot tea!

Ingredients You Need for Cream of Wild Rice Soup [Vegan]

For the Cashew Cream:

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 carrot, diced
1 clove garlic, minced
1/4 teaspoon ground thyme
1/4 teaspoon rosemary
1 tablespoon nutritional yeast
Salt and pepper

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How to Prepare Cream of Wild Rice Soup [Vegan]

In a medium saucepan, add the rice and 2 cups of vegetable broth in the pan and bring it to a boil over medium-high heat. Reduce the heat and simmer for 45 minutes or until desired doneness (stir and test often).
While the rice is cooking, add the water to a large soup pot and warm over medium heat. Add the carrots, onions, and celery and sweat them down for 5-10 minutes. Add the garlic and saute for 1 minute more. Add the remaining 4 cups of broth and the rice mixture to the large soup pot. Mix in the spices and bring to a boil. Reduce heat and simmer for 10-15 minutes.
While it is simmering, make the cashew cream by draining and rinsing the cashews and then place them in a blender with the water. Blend until smooth and pour through a fine mesh strainer into another bowl. Stir the cashew mixture into the soup and let cook for an additional 10-15 minutes. Serve!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.