Delicious, creamy wild rice soup is a delicious winter staple that takes under an hour to make. 100% plant-based, gluten-free and oil-free but beyond yummy.
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Ingredients
1/2onion diced
1.5cupscelery choppedI use Josie's Organics
1cupzucchini diced
1cupcarrots chopped
2cupswhite button mushrooms chopped
115 ozcan of white beansrinsed and drained
1cupwild rice
6cupsveggie broth
1/3cup almond flour
1/3cup chickpea flouradd more if you want it to be thicker/creamier
1/3cupwater
1.5tspsaltadd more if needed
1tsppepperadd more if needed
1tspdried thyme
Instructions
Saute the onion, carrots, celery, and mushrooms in evoo, water or a little veggie broth for about 5-10 minutes.
Pour in the veggie broth and wild rice. Bring to boil. Once boiling, cover then simmer for 45-50 minutes until the rice is cooked.
Add the white beans into the soup. Mix the chickpea flour and almond flour with water until combined then add into the soup. Stir the soup until the flour is incorporated completely.
Bring soup to medium heat and cook for another 5 minutes until the soup has thickened up nicely from the flour stirring as necessary.