I love creamy wild rice soup. It is hands down my favorite soup of all time. I am SO happy that we were able to create this recipe fully vegan and it tastes just as good as normal wild rice soup! I thought I would miss the chicken, but I don't at all! It is the most comforting soup for fall and wintertime for me, but I would eat this year-round it's that good! Make sure to check out the recipe below!
Ingredients:
- 1/2 cup wild rice, uncooked
- 1/2 cup brown rice, uncooked
- 1 white onion, chopped
- 3 large carrots, chopped
- 5 stalks of celery, chopped
- 1 tbsp garlic, minced
- 2 tbsp olive oil
- 1/2 cup all-purpose flour
- 4 cups unsweetened original almond milk
- 3 cups water
- 2 tbsp Better than Bullion, vegetable flavor
- Salt and pepper, to taste (we just used a dash of each at the end)
Directions:
Start by cooking the brown rice and the wild rice, in the same pot, according to the wild rice package. This will take about one hour.
In a large pot, we use a Dutch oven for all of our soups, heat the olive oil over medium-high heat.
Once the olive oil is hot, add in your chopped veggies (onion, carrots, celery, and garlic) and sauté them for 5-7 minutes. Just enough to cook the veggies. If you chopped your carrots into fairly large pieces, then you'll want to add a few minutes to this sauté time to soften them.
Once your veggies are cooked, increase the heat to high and add in your flour. Stir this quickly until it turns golden brown (will take about 10-20 seconds).
Once the flour is golden, then add in your first 1/2 cup of almond milk. Stir this for about 20 seconds for it to thicken and then add in your second 1/2 cup of almond milk.
Repeat step 5 until you have added all 4 cups of almond milk. It will take longer after each 1/2 cup of almond milk you add for it to thicken. Be quick and be patient because you don't want lumpy soup!
After you have added all of the almond milk, add in your water and Better than Bullion.
Mix everything together and bring to a boil. Reduce heat to low and let it simmer for about 20 minutes making sure to stir occasionally so it doesn't stick to the bottom.
Enjoy!
Be sure to let me know if you try this recipe!
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