Creamy Vegan Wild Rice Soup

Vegetables, nutty wild rice, mushrooms, and soft jackfruit chunks abound in this vegan wild rice soup. Without the use of butter, heavy cream, or cashews, the broth is incredibly creamy. This oil- and gluten-free supper can be prepared quickly and easily with the help of a slow cooker.

Ingredients

For the Soup

1 cup wild rice blend
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
8 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup unsweetened almond milk or any other plant-based milk of your choice
2 tablespoons nutritional yeast (optional, for added flavor)
Fresh parsley or chives for garnish (optional)

Instructions

Rinse the wild rice blend thoroughly under cold water.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Add the rinsed wild rice blend to the pot and stir to combine with the vegetables.
Pour in the vegetable broth, add the bay leaf, dried thyme, dried rosemary, salt, and pepper. Stir well.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 40-45 minutes, or until the wild rice is tender and cooked.
Once the wild rice is cooked, remove the bay leaf from the pot.
Using an immersion blender or a regular blender, carefully blend a portion of the soup to make it creamy while leaving some chunks of vegetables for texture. If using a regular blender, work in batches and be cautious as hot liquids can splatter.
Return the blended soup to the pot and stir in the almond milk and nutritional yeast, if using. Heat the soup over low heat until it’s warmed through.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Serve hot, garnished with fresh parsley or chives if desired.