Creamy Veggie Rice Soup
My Creamy Veggie Rice Soup is one of favorite recipe for a comforting lunch or dinner. It's packed with veggies like mushrooms, carrots, potatoes, and cooked with wild rice for an extra satisfying meal. The best part is it’s totally vegan and ready in just 40 minutes.
Servings: 6
Calories: 310kcal
Equipment
Ingredients
- ½ - ¾ cup dry wild rice , see note
- 1 cup chopped sweet or yellow onion
- 1-1 ½ teaspoons sea salt , adjust for your preference
- Drizzle of oil or broth to sauté
- 3 medium cloves garlic , chopped
- 1 cup chopped red or Yukon gold potatoes , or other type you prefer (about 1 medium potato or 1/3 pound)
- 7-8 cups veggie broth , low sodium if needed
- ½ - 1 cup raw cashews , see note
- 2 cups sliced button mushrooms , crimini work best but white work too (about ½ pound)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1-2 tablespoons fresh thyme , add more if you prefer
- 1-2 cups sliced kale , chard or spinach, optional
Instructions
- Cook rice according to package directions.
- Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
- Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
- Add 3 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
- Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
- Meanwhile, saute the mushrooms, carrots, celery, rest of the salt, thyme and other ½ cup of the onions with a drizzle of oil (or broth) until the mushrooms have released their liquid and all veggies are softened. About 8-10 minutes.
- Add the blended soup back into the pot with the rest of the broth and mix well. Add more broth if you prefer a thinner texture.
- Bring to a simmer. Add in the greens if using. Then mix in the cooked rice.
- Taste and add more salt if needed.
- After the greens have wilted, serve!
Notes
- My #1 Secret Tip for making this creamy veggie rice soup is to soak the cashews ahead of time. I usually drop them in a bowl of warm water while I prep the other ingredients, and by the time I’m ready to blend, they’re soft and perfect. It makes the soup super smooth and creamy without needing any dairy, and my kids have no idea it’s just cashews doing all the work.
- Cut the veggies small and even: I chop everything around the same size so it cooks evenly and is easier for the kids to eat. Plus, it just looks nicer in the bowl.
- Don’t overcook the rice: I cook the rice just until tender so it holds up in the soup. If it overcooks, it can get a little too soft after sitting in the broth.
- Add the greens at the end: I always wait to stir in the kale or spinach until the soup is nearly done.
- Let it sit before serving: If I’m not in a rush, I let the soup rest for 10 minutes off the heat. The flavors settle in, and it tastes even better.
Nutrition
Calories: 310kcal | Carbohydrates: 36g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 554mg | Potassium: 749mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4814IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 3mg