Creamy Wild Rice Soup

Here’s a plant based, healthy twist on the average wild rice soup. I use blended white beans to add creaminess and Better Than Bouillon paste for a flavorful, wholesome broth.

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Creamy Wild Rice Soup

Creamy Wild Rice Soup

Ingredients

  • 1 onion, diced
  • 3 cloves of garlic, diced
  • 4 large stalks of celery, diced
  • 1 zucchini, chopped into half moons
  • 2 cups sliced mushrooms
  • Fresh or dried rosemary and thyme (2-3 tbsp of each if you use fresh or 2 tsp dried)
  • 1 can white beans (cannelloni or white pinto)
  • 3 tsp bouillon paste (I used Better Than Bouillon Non-Chicken Broth)
  • 1/2 cup wild rice

Instructions

  1. Sauté the onion, garlic and celery in olive oil over medium-low heat for roughly 5 minutes.
  2. Add the zucchini, mushroom and herbs and cook for another 4-5 minutes.
  3. In a blender, add your drained and rinsed beans with 1 cup of water and blend until you have a smooth and creamy sauce.
  4. Make your broth by combining 5 cups of warm water with 3 tsp of bouillon paste and stirring well.
  5. Add the dry wild rice to the pot of sautéed veggies along with your broth and blended beans (which will add the creaminess to the broth).
  6. Turn the heat up to medium-high until the soup begins to boil, then turn the heat down to low and put a lid on the pot. Cook for 45-60 minutes. Enjoy!
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