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Creamy Vegan Wild Rice Soup
Serves 4
5 mins prep
60 mins cook
65 mins total
This Creamy Vegan Wild Rice Soup is warming, nourishing, and so flavorful! Plus, it only requires one pot making it easy to cook and clean.
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In a large pot or Dutch Oven, add olive oil with prepped onion, mushrooms, carrots, celery, and garlic over medium heat until juices release and the onion is transparent. Stir occasionally.
1 tablespoons olive oil½ large yellow onion, diced4 ounces baby bella mushrooms, sliced1 large carrots, peeled and chopped1 ribs celery, chopped2 cloves garlic, mincedAdd flour, salt, pepper, nutmeg, and cayenne (optional) and stir to coat. Make sure there is no lumps of flour before moving to the next step.
1 tablespoons all-purpose flour¼ teaspoon salt¼ teaspoon ground black pepper⅕ teaspoon ground nutmeg⅕ teaspoon cayenne pepperAdd vegetable broth and bay leaf and stir to combine.
3 cups vegetable broth½ bay leafAdd wild rice and stir to evenly distribute. Cover and turn heat down to low. Simmer on low, covered, for 45 minutes, stirring occasionally to make sure nothing sticks to the bottom and burns.
½ cup wild riceRemove the bay leaf and add coconut milk and spinach. Cook for another 5 minutes uncovered, stirring frequently.
6 ¾ ounces full fat coconut milk1 cups fresh spinachServe hot and enjoy!