1. Sauté the Vegetables
- Heat olive oil or vegan butter in a large pot over medium heat.
- Add onion, garlic, mushrooms, carrot, and celery. Sauté for 5 minutes until softened.
- Stir in thyme, rosemary, smoked paprika, salt, and black pepper.
2. Cook the Wild Rice
- Add wild rice, vegetable broth, and bay leaf to the pot.
- Bring to a boil, then reduce heat and simmer for 40-45 minutes (or until rice is tender).
3. Blend the Creamy Base
- In a blender, combine soaked cashews (or coconut cream), plant milk, nutritional yeast, and lemon juice.
- Blend until smooth and creamy.
4. Finish the Soup
- Once the rice is cooked, remove the bay leaf.
- Stir in the creamy mixture and simmer for 5 more minutes until heated through.
- Adjust seasoning if needed.
5. Serve & Enjoy!
- Garnish with fresh parsley, extra black pepper, or toasted nuts.
- Serve with crusty bread or a fresh salad for a complete meal.
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months (thaw overnight before reheating).
- Reheating: Warm on the stove with a splash of broth to restore consistency.
Variants & Add-Ins
🌿 Extra Greens: Stir in baby spinach or kale at the end for more nutrients.
🌶️ Spicy Kick: Add red pepper flakes or a dash of hot sauce.
🥕 More Veggies: Add zucchini, bell peppers, or potatoes for variety.
FAQ
Q: Can I make this nut-free?
Yes! Use coconut cream or silken tofu instead of cashews.
Q: Can I use white or brown rice instead of wild rice?
Yes, but adjust the cooking time. White rice cooks in 15-20 min, brown rice in 30-35 min.
Q: Can I make this oil-free?
Absolutely! Sauté vegetables using vegetable broth instead of oil.
Final Thoughts
This Creamy Vegan Mushroom Wild Rice Soup is the perfect comfort meal—rich, hearty, and full of delicious earthy flavors. Whether you’re enjoying it for a cozy dinner or prepping it for the week, this nourishing soup is sure to be a favorite!
🍄🔥 Try it today and let me know how you love it! 🥣
