Name: Creamy Veggie Rice Soup
Yield: 6
Ingredients: ½ - ¾ cup dry wild rice , see note; 1 cup chopped sweet or yellow onion; 1-1 ½ teaspoons sea salt , adjust for your preference; Drizzle of oil or broth to sauté; 3 medium cloves garlic , chopped; 1 cup chopped red or Yukon gold potatoes , or other type you prefer (about 1 medium potato or ⅓ pound); 7-8 cups veggie broth , low sodium if needed; ½ - 1 cup raw cashews , see note; 2 cups sliced button mushrooms , crimini work best but white work too (about ½ pound); 1 cup chopped carrots; 1 cup chopped celery; 1-2 tablespoons fresh thyme , add more if you prefer; 1-2 cups sliced kale , chard or spinach, optional

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.

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Taste and add more salt if needed.
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After the greens have wilted, serve!
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Creamy Veggie Rice Soup

Serves 6

15 mins prep

25 mins cook

40 mins total

What you need

How to make