Creamy Vegan Wild Rice Soup
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.
Ingredients
- ½ onion diced
- 1.5 cups celery chopped I use Josie's Organics
- 1 cup zucchini diced
- 1 cup carrots chopped
- 2 cups white button mushrooms chopped
- 1 15 oz can of white beans rinsed and drained
- 1 cup wild rice
- 6 cups veggie broth
- ⅓ cup almond flour
- ⅓ cup chickpea flour add more if you want it to be thicker/creamier
- ⅓ cup water
- 1.5 teaspoon salt add more if needed
- 1 teaspoon pepper add more if needed
- 1 teaspoon dried thyme
Instructions
- Saute the onion, carrots, zucchini, 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 and spices 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.
- Serve and enjoy!
