Creamy Veggie Rice Soup
Serves 6
15 mins prep
25 mins cook
40 mins total
My Creamy Veggie Rice Soup is one of favorite recipe for a comforting lunch or dinner. It's packed with veggies like mushrooms, carrots, potatoes, and cooked with wild rice for an extra satisfying meal. The best part is it’s totally vegan and ready in just 40 minutes.
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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!
