Description
A hearty and nourishing wild rice soup featuring a creamy cashew and cannellini bean base, combined with savory vegetables, fresh herbs, and kale. This comforting soup is naturally dairy-free and packed with wholesome ingredients, perfect for a satisfying meal.
Ingredients
Scale
Creamy Base
- 1 cup unsweetened almond milk
- ⅓ cup raw cashews
- ¼ cup cooked cannellini beans, drained and rinsed
- 2 tablespoons white miso paste
- 2 teaspoons Dijon mustard
Soup
- 2 tablespoons extra-virgin olive oil
- 1 bunch scallions, white and light green parts, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons minced rosemary
- 1 bunch of thyme, bundled
- 1¼ cups cooked cannellini beans, drained and rinsed
- ½ teaspoon freshly ground black pepper, plus more for serving
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- 4 cups chopped kale
- Chopped parsley for garnish (optional)
- Pinches of red pepper flakes (optional)
Instructions
- Make the creamy base: Combine the almond milk, raw cashews, ¼ cup cooked cannellini beans, white miso paste, and Dijon mustard in a blender. Blend on high speed until smooth and creamy. Set this mixture aside for later use in the soup.
- Cook the vegetables: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the chopped scallions, celery, carrot, mushrooms, and sea salt. Stir the mixture occasionally and cook until the mushrooms are tender and the vegetables are softened, about 8 to 10 minutes.
- Add aromatics and simmer: Stir in the minced garlic, minced rosemary, bundled thyme, 1¼ cups cooked cannellini beans, freshly ground black pepper, and water. Cover the pot and allow the soup to simmer gently for 20 minutes to develop flavors.
- Finish the soup: Remove the thyme bundle from the pot. Stir in the creamy cashew and bean mixture from the blender, cooked wild rice, 1 tablespoon fresh lemon juice, and chopped kale. Simmer the soup over low heat until the kale is wilted, approximately 5 minutes.
- Adjust and serve: Taste the soup and season with additional salt, pepper, and lemon juice if desired. Serve hot garnished with chopped parsley and optional pinches of red pepper flakes for some heat.
Notes
- This soup is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions.
- For a creamier texture, soak the raw cashews in water for 2 hours before blending.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust the amount of lemon juice according to your taste for brightness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
