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!
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
- 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!