Vegan Wild Rice Soup
Vegan Wild Rice Soup is a hearty and delicious soup! It only takes one pot, a few simple ingredients, and about 30 minutes to cook.
Servings: 4 bowls
Ingredients
- 4 cups vegetable broth plus 2-3 tablespoons for sautéing
- 1 ½ cups water
- ½ cup wild rice blend
- 1 (15-ounce) can white beans drained and rinsed
- 1 onion chopped
- 3 medium carrots chopped
- 3 celery stalks chopped
- 3 large garlic cloves finely chopped
- 3 Tablespoons nutritional yeast
- ½ Tablespoon light miso paste
- 1 ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon ground mustard
- sea salt to taste
- 2 bay leaves
Garnish
- Freshly chopped parsley
- Fresh ground black pepper
- Cashew Parmesan
Instructions
Stovetop Instructions
- Add the chopped onion, carrot, celery, and garlic, along with oil (or broth), to a large soup pot. Sauté over medium heat for 5-7 minutes to slightly soften the veggies.1 onion, 3 medium carrots, 3 celery stalks, 3 large garlic cloves
- Stir in the rice and cook for another 1-2 minutes.½ cup wild rice blend
- Add the remaining ingredients to the pot (except the beans) and bring to a boil. Reduce the heat, cover, and let simmer for 30-40 min, or until the rice is fully cooked.4 cups vegetable broth, 3 Tablespoons nutritional yeast, ½ Tablespoon light miso paste, 1 ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground mustard, 2 bay leaves, 1 ½ cups water
- Stir in the beans and remove the bay leaves.1 (15-ounce) can white beans
- Garnish each bowl with freshly chopped parsley, fresh ground black pepper, and vegan parmesan.
Instant Pot Instructions
- Add the chopped onion, carrot, celery, and oil (or broth) to the pot. Using the Instant Pot's Sauté feature, sauté the veggies for 5-7 minutes or until they begin to soften.1 onion, 3 medium carrots, 3 celery stalks
- Cancel the sauté mode and add the remaining ingredients to the pot, except the beans. Using the manual/pressure cook feature, set the cooking time to 22 minutes.4 cups vegetable broth, ½ cup wild rice blend, 3 Tablespoons nutritional yeast, ½ Tablespoon light miso paste, 1 ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground mustard, 2 bay leaves, 1 ½ cups water
- Allow it to naturally release pressure before carefully opening the lid. Stir in the beans and remove the bay leaves.1 (15-ounce) can white beans
- Garnish each bowl with freshly chopped parsley, fresh ground black pepper, and vegan parmesan.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, transfer the soup to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1 bowl | Calories: 212kcal | Carbohydrates: 38g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Fiber: 9g | Sugar: 5g
