Creamy Vegan Wild Rice Soup

This might actually be the best thing I’ve ever made. It’s creamy and hearty and full of flavor. It somehow warms your soul. One pot, one blender, one very happy family. Make this creamy wild rice soup tonight, it’s an instant classic.

Creamy Vegan Wild Rice Soup

INGREDIENTS:
  1. cashews (raw/unsalted) - 1 cup soaked (125 g)
  2. celery - 4 ribs chopped
  3. carrots - 1 cup chopped (128 g)
  4. onion - 1/2 whole chopped
  5. garlic - 4-6 cloves chopped
  6. vegetable broth - 64 oz (2 L)
  7. wild rice - 1 cup (160 g)
  8. dried thyme* - to your taste (we use 1 Tbsp. (4.3 g))
  9. bay leaves - 2 whole
  10. salt - 2 tsp. (5.69 g) + more to taste
  11. mushrooms - 8 oz chopped (225 g)
  12. cannellini (white kidney) beans - 15 oz can (425 g)

INSTRUCTIONS:
PREP
  1. Soak cashews overnight if possible
  2. If not, soak in boiling water as soon as you see this, the longer the better
VEGGIES
  1. Chop celery, carrots, onion, and garlic
  2. Chop mushrooms, reserve on side
BROTH
  1. Reserve 1 cup (8 oz) of broth on the side
  2. Heat the rest of the vegetable broth in large pot on medium heat
  3. Rinse and drain your wild rice
  4. Add wild rice, thyme, bay leaves, and salt to your hot vegetable broth
  5. Add your veggies too (celery, carrots, onion & garlic)
  6. Place lid on pot and set a 30 min timer