This wild rice soup is the perfect soup to cozy up to as the weather changes. It’s full of a delicious mix of vegetables, umami flavor from miso paste and some plant protein and fiber from beans. The wild rice adds a great contrast of textures. The soup is flavorful, earthy, creamy and is hearty enough for lunch or dinner.
Table of Contents
Why You’ll Love this Creamy Wild Rice Soup Recipe
As we’re approaching fall, this soup will warm up your cozy nights in. Made with wholesome ingredients, it also includes beans for some added protein, making it not only delicious, but also very filling and nutritious. If you’re looking for a great way to eat more vegetables without sacrificing taste, this wild rice soup may just become your favorite new go to recipe!
TIP: For even more soup and stew recipes, be sure to check out all recipes from the “The Art of Soups and Stews” recipes here.
Ingredients You’ll Need to Make this Wild Rice Soup
- Fresh Vegetables: celery, carrots, onion, leek, garlic, baby Bella mushrooms, fresh greens (like baby spinach and/or kale).
- Legumes & Grains: white beans (or garbanzo beans/chickpeas), wild rice.
- Condiments & Spices: Broth (Vegan Chicken or Vegetable), miso paste, oil (like olive oil), salt & pepper.
- Plant-Based Dairy Alternatives: Cashew cream (made with raw cashews and water)
- Fresh Herbs: thyme.
How to Make this Creamy Wild Rice Soup
Make the Cashew Cream
Soak the cashews in enough hot water to cover them for 20-30 minutes. Next, drain and rinse the cashews before adding them to a high speed blender. Add the water and blend until completely smooth and creamy, about 1 minute.
Note: If you prefer not to use nuts then sub with 1 cup of plant based / vegan cream.
Sauté the Onion, Celery, leek, and Mushrooms
Heat the oil in a large pot on medium heat. Add in the onions and sauté for 3-4 minutes. Add in the celery and leek and continue cooking for another 3-5 minutes before adding in the mushrooms, garlic and thyme. Mix well and continue cooking for another 5 minutes.
Add the Miso, Carrots, Beans, and Broth
Add in the miso paste and mix until well incorporated. Add in the carrots and beans and then pour over the broth. Mix well, lower the heat to medium low, cover the pot and simmer for 25 minutes or until the vegetables are tender. Season with salt & pepper.
Add the Wild Rice, Fresh Greens, and Cashew Cream
Add in the cooked wild rice, fresh greens and turn off the heat. Once the greens have wilted from the residual heat, add in the cashew cream and mix well. Check for seasoning and any additional salt & pepper if needed.
Serve The Wild Rice Soup & Enjoy!
Serve hot with crackers or crusty bread and enjoy!
Cozy & Creamy Wild Rice Soup – Recipe Card
Use this recipe card to save and print this recipe. For additional step by step photos and a recipe video, be sure to read the full article above.
Cozy & Creamy Wild Rice Soup
Ingredients
- 2 ribs Celery - chopped
- 2 medium Carrots - sliced
- 1 small Onion - diced
- 1 Leek - sliced (white parts only, see notes)
- 4 cloves Garlic - minced
- 6 oz Baby Bella Mushrooms - sliced
- 15.5 oz White Beans - or Garbanzo Beans/chickpeas
- 1 cup cooked Wild Rice - (cook separately)
- 4 cups Vegan Chicken Broth - or Vegetable Broth
- 3 oz Fresh Greens - (like baby spinach and/or kale)
- 1 Tbsp light Miso Paste
- 2 tsp Thyme - chopped
- 2 Tbsp Oil - like olive oil
- 1 pinch salt - or to taste
- 1 pinch pepper - or to taste
For the Cashew Cream
- 1 cup Raw Cashews
- 1 cup Water
Instructions
Make the Cashew Cream
- Soak the cashews in enough hot water to cover them for 20-30 minutes.
- Drain and rinse the cashews before adding them to a high speed blender. Add the water and blend until completely smooth and creamy, about 1 minute.
Make the Wild Rice Soup
- Heat the oil in a large pot on medium heat. Add in the onions and sauté for 3-4 minutes.
- Add in the celery and leek and continue cooking for another 3-5 minutes before adding in the mushrooms, garlic and thyme. Mix well and continue cooking for another 5 minutes.
- Add in the miso paste and mix until well incorporated. Add in the carrots and beans and then pour over the broth. Mix well, lower the heat to medium low, cover the pot and simmer for 25 minutes or until the vegetables are tender. Season with salt & pepper.
- Add in the cooked wild rice, fresh greens and turn off the heat. Once the greens have wilted from the residual heat, add in the cashew cream and mix well. Check for seasoning and any additional salt & pepper if needed.
- Serve hot with crackers or crusty bread and enjoy!
Equipment
Notes
- If you prefer not to use nuts then sub with 1 cup of plant based/vegan cream.
- Leeks tend to hide dirt between their layers so make sure to wash them well. I like to slice them down the center and rinse the layers under running water.
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This wild rice soup recipe is the latest installment of The Art of Soups & Stews, a monthly recipe column by Devorah Bowen. In this column, the Best of Vegan editor and creator of The Yummy Vegan delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you!
More Vegan Recipes You Might Like
If you enjoyed this creamy wild rice soup, you might also like this incredibly flavorful vegan French onion recipe or some of the other recipes listed below.
- Creamy Roasted Butternut Squash Soup (with Carrot & Coconut Milk)
- Vegan Chicken Pot Pie Soup W/ Herbed Biscuits
- Mushroom Barley Soup
- Protein-Rich Vegan Chicken Noodle Soup
Such a comforting recipe! Absolutely loved it!
Love this recipe. Made it last night and got good review from husband. My store didn’t have wild rice so I cooked up a 1\4 cup of dry barley. Used plant based cream instead of nut cream. Quite delicious.