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vegan creamy wild rice soup

Vegan Creamy Wild Rice Soup

Print Recipe
A warm and comforting winter meal that meets all of your nutritional needs.
Course Soup
Keyword creamy wild rice soup, easy soup, easy vegan soup, healthy soup, healthy vegan soup, souper soups, souperb soups, superior soups, vegan creamy wild rice soup, wild rice soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 257.6
Author carleigh

Equipment

Ingredients

  • 1 yellow onion diced
  • 1 sweet potato medium, diced
  • 1 carrot large, diced
  • 2 stalks celery diced
  • 5 cloves garlic minced
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 2 tbsp nutritional yeast
  • 1 cup wild rice blend or basmati
  • 6 cups vegetable broth
  • 15 oz chickpeas 1 can, drained and rinsed
  • 2 handfuls kale chopped
  • ¼ cup cashew butter or tahini, or coconut milk
  • ½ lemon juiced
  • salt to taste

Instructions

  • In a pot over medium heat, add the yellow onion, sweet potato, carrot and celery. Add a tablespoon of vegetable broth or oil, and saute until the sweet potato is softened slightly, at least 5 minutes.
  • Stir in the garlic, paprika, black pepper, thyme and nutritional yeast. Saute for an additional 7 to 9 minutes, until the vegetables are almost completely cooked. Add the wild rice and stir. 
  • Add the vegetable broth and chickpeas. Bring the soup to a boil, then lower the heat to medium, and simmer covered for 30 minutes, until the rice is cooked. 
  • Add the kale and the cashew butter, tahini or coconut milk to make the soup creamy, as desired. Taste and adjust seasonings as needed. I like to finish off mine with a squeeze of lemon.

Nutrition

Calories: 257.6kcal | Carbohydrates: 39.6g | Protein: 11g | Fat: 7.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.5g | Sodium: 992.3mg | Potassium: 605.2mg | Fiber: 9.1g | Sugar: 8.8g | Vitamin A: 8779.9IU | Vitamin C: 22.1mg | Calcium: 103.1mg | Iron: 3.6mg