Creamy Vegan Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Wild Rice 8 cup Swanson vegatable broth (by SHAMOO1952) 2 tsp, crumbled Bay Leaf 1 tsp Dried Thyme Leaves (by VGRAEVE) 8 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving 1 cup, diced Celery, cooked 2 cup slices Carrots, cooked .5 cup, chopped Onions, raw 4 clove Garlic 1 cup, pieces or slices Mushrooms, fresh 4 serving Cashew Nuts, Raw (1/4 cup) (by SPATULAMAMA) 2 cup Cannellini Beans White Kidney Beans Bushs
l did this in the instant pot. I Added all my ingredients except for the cashews and the 1 cup of broth reserved from my total broth.
Pressure cook at low setting for 35 minutes. I did a quick release and added my cream.
Cream:
Be sure to soak the chews in 1 cup of water overnight or if you forgot that step soak in 1 cup of hot water in the microwave.
Drain soaked cashews and the liquid from the cannellini beans, add reserved cup of vegetable broth and blend on high for 1-2 minutes until smooth. A Vitamix works great for this. But you can use a powerful blender.
Serve hot out of the pot.
Serving Size: Makes 6, 1.3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROAMIE8101.
Pressure cook at low setting for 35 minutes. I did a quick release and added my cream.
Cream:
Be sure to soak the chews in 1 cup of water overnight or if you forgot that step soak in 1 cup of hot water in the microwave.
Drain soaked cashews and the liquid from the cannellini beans, add reserved cup of vegetable broth and blend on high for 1-2 minutes until smooth. A Vitamix works great for this. But you can use a powerful blender.
Serve hot out of the pot.
Serving Size: Makes 6, 1.3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROAMIE8101.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 941.6 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 8.3 g
- Protein: 10.4 g
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