Vegan Creamy Wild Rice Soup
- Number of Servings: 4
Ingredients
Ingredients:(Serves 4)1 cup small diced carrots1 cup small diced celery1 large leek, white and light green parts only, small diced and washed1 tbsp finely minced garlic1 tbsp finely minced fresh thyme1/4 cup pale dry sherry8 cups low-sodium vegetable stock (I used Rapunzel)1/4 cup vegan "chicken" flavored seasoning (found in the bulk section of Whole Foods), optional3/4 cup organic wild rice2 tbsp cornstarch3/4 cup cashew cream or soy milk (if you use soy milk you may want to add a little more cornstarch to thicken to your liking)1/4 cup minced chivesKosher salt and black pepper
Method:
In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
Reduce to a simmer and cook until rice is tender about 45 minutes.
Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
Check for seasonings and add more salt and pepper to taste.
Garnish with minced chives.
Cashew Cream:
1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water
Method:
Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.
Strain mixture. You should have about 3/4 cup of cream. If less, add additional water.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGKISA.
In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
Reduce to a simmer and cook until rice is tender about 45 minutes.
Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
Check for seasonings and add more salt and pepper to taste.
Garnish with minced chives.
Cashew Cream:
1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water
Method:
Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.
Strain mixture. You should have about 3/4 cup of cream. If less, add additional water.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGKISA.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 976.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.6 g
- Protein: 5.4 g
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