Creamy Veggie Rice Soup
Serves 6
A veggie rice soup filled with vegetable and herbs in a creamy dairy free base. It's so rich and satisfying you won't believe it is vegan!
0 servings
What you need
Instructions
Cook rice according to package directions. Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes. Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant. Add 3 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes. Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth. Meanwhile, saute the mushrooms, carrots, celery, rest of the salt, thyme and other ½ cup of the onions with a drizzle of oil (or broth) until the mushrooms have released their liquid and all veggies are softened. About 8-10 minutes. Add the blended soup back into the pot with the rest of the broth and mix well. Add more broth if you prefer a thinner texture. Bring to a simmer. Add in the greens if using. Then mix in the cooked rice. Taste and add more salt if needed. After the greens have wilted, serve!View original recipe