Wild rice soup

This recipe comes from loveandlemons, and is so tasty & nourishing with wild rice for high protein content (did you know wild rice is a grass rather than a grain?), and a variety of veggies for fibre and antioxidants.

Ingredients

  • 1 cup unsweetened almond milk
  • cup raw cashews
  • ¼ cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons white miso paste
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch spring onions, white and light green parts, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 225g mushrooms, sliced
  • 1 teaspoon sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons minced rosemary
  • 1 bunch of thyme, bundled
  • cups cooked cannellini beans, drained and rinsed
  • ½ teaspoon freshly ground black pepper, 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

Method

  • Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.

  • Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.

  • Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.

  • Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.