Creamy Vegan Wild Rice Soup

A bowl of creamy wild rice soup topped with mushrooms next to two pieces of toasted bread, a pot with remaining soup, and two metal spoons.

A comforting & flavorful hearty vegan soup made in one-pot!

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 253kcal

Author Danielle Brown

Cost $15

Equipment

Ingredients

½ yellow onion diced
1 ½ cups celery chopped I use Josie's Organics
1 cup zucchini diced
1 cup carrots chopped
2 cups white button mushrooms chopped
1 can white beans drained and rinsed, 15 oz
1 cup wild rice dry
6 cups vegetable broth
⅓ cup almond flour can sub with additional chickpea flour
⅓ cup chickpea flour add more if you want it to be thicker/creamier
⅓ cup water
salt and pepper to taste
1 teaspoon dried thyme

Instructions

Saute the onion, carrots, zucchini, celery, and mushrooms in 1-2 tablespoon extra virgin olive oil, water or vegetable broth for about 5-10 minutes, until cooked through.
Pour in the vegetable broth and wild rice and bring to a boil. Once boiling, cover then simmer for 45-50 minutes until the rice is cooked.
Add the rinsed white beans and spices to the pot.
In a small bowl, whisk together the chickpea flour and almond flour with water until combined then add into the soup. Stir in until the flour is incorporated completely.
Bring soup to medium-heat and cook for another 5 minutes until the soup has thickened.
Serve hot and enjoy!

Notes

I like to add the beans to the soup 10 minutes before it’s done cooking so they don’t turn to mush in the 45 minutes it takes to cook the wild rice thoroughly. Since canned beans are already cooked, they just need to be heated up.

Make sure to add the flours into the soup when the rice is completely done!

Make sure to buy wild rice, not black rice. Black rice will turn your whole soup black while wild rice won’t!

Optional: add a bit of nutritional yeast to make this soup cheesy.

Nutrition