Delicious and easy Wild Rice Soup in clay

Delicious and easy Wild Rice Soup in clay

Image and Recipe Courtesy of loveandlemons. We converted this recipe in our VitaClay!  

This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.
     
Serves 4

Ingredients

Creamy base

  • 1¬†cup¬†unsweetened almond milk
  • ‚Östcup¬†raw cashews
  • ¬ľ¬†cup¬†cooked cannellini beans,¬†drained and rinsed
  • 2¬†tablespoons¬†white miso paste
  • 2¬†teaspoons¬†Dijon mustard

Soup

  • 2¬†tablespoons¬†extra-virgin olive oil
  • 1¬†bunch scallions,¬†white and light green parts, chopped
  • 1¬†celery stalk,¬†chopped
  • 1¬†large carrot,¬†chopped
  • 8¬†ounces¬†cremini mushrooms,¬†sliced
  • 1¬†teaspoon¬†sea salt
  • 4¬†garlic cloves,¬†minced
  • 2¬†tablespoons¬†minced rosemary
  • 1¬†bunch of thyme,¬†bundled
  • 1¬ľ¬†cups¬†cooked cannellini beans,¬†drained and rinsed
  • ¬Ĺ¬†teaspoon¬†freshly ground black pepper,¬†more for serving
  • 4¬†cups¬†water
  • 1¬†cup¬†cooked wild rice
  • 1 to 2¬†tablespoons¬†fresh lemon juice
  • 4¬†cups¬†chopped kale
  • Chopped parsley for garnish,¬†optional
  • Pinches¬†of red pepper flakes,¬†optional

Directions

  1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
  2. Add all of the ingredients except lemon juice, parsley and pinches of red pepper flakes into the clay pot
  3. Close, seal and cook on ‚Äúsoup‚ÄĚ setting for 1-2 hours¬†
  4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Let it simmer until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.

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