Creamy, hearty, and packed full of delicious veggies and wild rice, our Creamy Vegetable Wild Rice Soup (Vegan) is a dish to die for! Perfect for those cozy winter nights, family get-togethers, or just those days when you need a big, comforting bowl of soup. This soup delivers in all the right areas – it’s hearty, filling, and incredibly flavorful! We’re certain you’re going to love it as much as we do. It’s a twist to the traditional wild rice soup, completely dairy-free, and vegan-friendly, so it’s a thumbs up for our plant-based loved ones too.
What makes this soup extra special is its perfect blend of fresh veggies, tender wild rice, and a creamy, full-bodied base that makes every spoonful an indulgence. With a prep time of 15 minutes, a cook time of 30 minutes, you’ll have this delicious dish ready in 45 minutes.
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Servings: 6 servings
– Yield: 1 large pot of soup
Shall we dive into making this lip-smacking Creamy Vegetable Wild Rice Soup (Vegan)? Sit tight, grab your apron, and let’s do this!
Ingredients & Equipment You’ll Need
Here���s what you’ll need:
– 1 cup uncooked wild rice
– 2 tablespoons olive oil
– 2 cups chopped onion
– 1 cup chopped celery
– 1 cup chopped carrots
– 4 cloves garlic, minced
– 8 cups vegetable broth
– 2 cups chopped broccoli
– 1 cup canned coconut milk
– Salt and Pepper to taste
Equipment:
– Large pot
– Knife
– Measuring cups
Now, to the rockstar of this dish ��� wild rice! This puts the ���wild��� in our soup, and it packs a rich, nutty flavor along with its high protein, fiber content and numerous health benefits. The coconut milk is another game-changer, it adds that creaminess and rich texture minus the dairy.
Not a wild rice fan, or couldn’t find any? No problem, feel free to swap it out with another grain of your choice like barley or brown rice!
How To Make Creamy Vegetable Wild Rice Soup (Vegan)
1. Start by cooking the wild rice according to the package instructions.
2. Meanwhile, in a large pot, heat up the olive oil over medium heat.
3. Add the chopped onions, carrots, celery, and garlic and saut�� until the vegetables are tender.
4. Pour the vegetable broth into the pot, bring it to a boil.
5. Add the chopped broccoli, reduce heat and simmer for about 10-15 minutes until the broccoli is tender.
6. Finally, stir in the cooked wild rice and coconut milk. Add salt and pepper for a flavor kick, and your creamy, dreamy soup is ready to be served warm!
Tips For The Best Results
– Always rinse the wild rice thoroughly before cooking.
– Make your vegetable cuts roughly the same size for even cooking.
– Use fresh vegetables for the best taste.
Storage Tips
– Store leftover soup in an air-tight container and refrigerate. It will last for 5 days.
– This soup freezes quite well. Just reheat in the microwave or stove-top when you’re ready to enjoy it again.
Frequently Asked Questions
Q: Can this recipe be doubled?
A: Absolutely! This recipe can easily be doubled for serving at large gatherings.
Q: Can I use a different grain instead of wild rice?
A: Yes, you can use grains like brown rice or barley.
Q: I’m not a fan of coconut milk, what other alternatives can I use?
A: You can substitute with almond milk or soy milk. You can also use cashew cream.
Q: How can I make this soup less creamy?
A: Just reduce the amount of coconut milk.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. It can be frozen for up to 2 months.
Nutritional Facts of Creamy Vegetable Wild Rice Soup (Vegan)
Per serving:
– Calories 210
– Total Fat 7g
– Saturated Fat 2g
– Sodium 510mg
– Total Carbohydrate 31g
– Dietary Fiber 3g
– Protein 8g
So there it is, folks! Our Creamy Vegetable Wild Rice Soup (Vegan) recipe whipped up and ready to be enjoyed. We hope you love it as much as we do. For me, it’s a big yes, hands down! It’s super versatile, you can pair it with whatever dishes you like, perhaps some crusty bread to dip in, anyone? The world is your soup bowl, enjoy!
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