Description
A hearty, plant-based comfort dish that warms the soul. This nutritious wild rice soup features earthy mushrooms, colorful carrots, and celery, all simmered in a rich, creamy, dairy-free broth. Perfect for chilly evenings, this soup is wholesome, allergy-friendly, and simple to prepare for a quick family dinner or nutritious meal prep.
Ingredients
3 cups cooked wild rice
2 large carrots, finely chopped
2 stalks celery, chopped
4 whole green onions, chopped
8 ounces cremini or button mushrooms, sliced
4 cups vegetable broth
2 tsp salt
3 tsp dried oregano
2 tsp Old Bay seasoning
1 tsp black pepper
2 tsp dried basil
3 tbsp vegan butter
1/4 cup all-purpose flour
1 cup unsweetened soy or oat milk
3 handfuls chopped kale, spinach, or chard
Instructions
In a large pot, melt 1 tablespoon of vegan butter over medium heat.
Add carrots, celery, and mushrooms, sautéing until softened.
Stir in the cooked wild rice, vegetable broth, salt, oregano, Old Bay, pepper, and basil.
Bring the mixture to a gentle boil, then reduce heat to simmer for 15 minutes.
In a separate small saucepan, melt the remaining 2 tablespoons of vegan butter and whisk in the flour to form a roux.
Slowly whisk in the non-dairy milk until smooth, then stir this creamy mixture into the main soup pot.
Add the greens and cook for an additional 2-3 minutes until wilted.
Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup reheats perfectly, making it ideal for meal prepping. If the soup becomes too thick upon reheating, add a splash of vegetable broth to reach your desired consistency.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American