Creamy Veggie Rice Soup
Serves 6
15 mins prep
25 mins cook
40 mins total
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!
Congratulations!
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Claim $4 coupon
Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Cinnamon Vanilla Creamer. Scan QR-code and claim coupon
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!
