one green planet
one green planet

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]

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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


  1. 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).
  2. 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.
  3. 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

Per Serving: Calories: 192 | Carbs: 29 g | Fat: 6 g | Protein: 6 g | Sodium: 839 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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