Creamy Vegan Wild Rice Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Vegan Wild Rice Soup calories by ingredient


Introduction

Creamy and yummy! Creamy and yummy!
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

Tips

You may want to use less salt and maybe increase the dried thyme to your taste.


Directions

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.