Name: Vegan White Bean Wild Rice Soup
Prep time: PT-496307H29M7S
Cook time: PT-496307H29M7S
Total time: PT-496307H29M7S
Cuisine: French
Ingredients: 1 tbsp olive oil; 1 cup diced yellow onion; 1 cup diced carrots; 1 cup diced celery; 4 cloves garlic, minced; 2 tbsp vegan butter; 1/4 cup all purpose flour; 4 cups chicken-style vegetable broth; 1 cup wild rice, rinsed; 15oz can cannellini beans, drained and rinsed; 4 sprigs fresh thyme; 1/4 tsp ground turmeric; 1 tsp salt; black pepper, to taste; 1 tbsp chopped fresh tarragon; 3/4 cups raw cashews; 1 cup chicken-style vegetable broth

This creamy white bean and wild rice soup is the ultimate bowl of comfort, featuring a rich, velvety texture and deep savory undertones. Naturally vegan and easily adaptable for those needing gluten-free options, this wholesome meal brings together hearty grains, protein-rich legumes, and aromatic herbs. It is a fantastic choice for those chilly evenings when you need something nourishing, flavorful, and satisfyingly filling.

List of ingredients

1 tbsp olive oil
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
4 cloves garlic, minced
2 tbsp vegan butter
1/4 cup all purpose flour
4 cups chicken-style vegetable broth
1 cup wild rice, rinsed
15oz can cannellini beans, drained and rinsed
4 sprigs fresh thyme
1/4 tsp ground turmeric
1 tsp salt
black pepper, to taste
1 tbsp chopped fresh tarragon
3/4 cups raw cashews
1 cup chicken-style vegetable broth

step-by-step instructions

Step: Heat a large heavy bottomed pot over medium heat. Add the olive oil, onion, carrot, celery, and a pinch of salt. Cook until the onion has softened and turned translucent, 8-10 minutes.
Step: Add the garlic and vegan butter, and cook until the garlic no longer smells raw, about 60 seconds. Sprinkle over the flour and stir to coat the vegetables, letting toast for about a minute.
Step: Slowly pour in the vegetable broth while stirring, then add the wild rice, white beans, sprigs of thyme, tarragon, turmeric, salt, and a few grinds of black pepper. Turn the heat up to bring to a boil, then lower the heat and cover the pot, simmering for 45 minutes or until rice is tender.
Step: While the soup is cooking, soak your cashews in boiling hot water to soften for at least 30 minutes. Drain the water and add the soaked cashews and broth to a blender and blend until smooth, pausing to scrape down the sides as needed.
Step: Add the cashew cream to the soup when the rice is tender, along with the fresh tarragon. Return to a simmer for another 10 minutes, or until the soup has thickened. Taste and add salt, pepper, and more fresh thyme and/or tarragon as desired.

Cooking and Preparation Fundamentals

Achieving the Perfect Vegetable Base

The secret to a complex soup begins with the mirepoix, which consists of onions, carrots, and celery. By cooking these over medium heat until they are soft and translucent, you ensure that their natural sugars are released, providing a sweet and savory foundation. Do not rush this process, as lightly sweating the vegetables is far superior to browning them, which can introduce a bitter profile.

Mastering the Roux Thickening Technique

Adding flour to the fat in your pot creates a roux, which is a classic French culinary technique. It is essential to let this mixture cook for at least 60 seconds to remove the raw flour taste. Stirring constantly during this stage prevents the flour from burning on the bottom of the pot, ensuring your soup has a smooth, integrated texture rather than a pasty one.

Selecting Your Rice for Texture

Wild rice is unique because it remains slightly chewy even after extended cooking times, unlike white or brown rice which can turn mushy. If you find that the rice is taking longer to soften, consider adding an extra splash of vegetable broth. The starch released by the rice during the simmering process naturally contributes to the overall thickness of the broth.

Refining Your Cashew Cream

Why Soaking Your Nuts Matters

Soaking cashews in boiling water is a vital step for those without high-performance commercial blenders. The heat and moisture soften the cashews, allowing them to break down into a fine emulsion. Without this step, you may encounter small, gritty pieces of nut in your soup, which can detract from the intended silky, creamy experience.

Blending for Maximum Smoothness

When blending your cashew cream, take your time to ensure the mixture is completely uniform before adding it to the pot. If the consistency appears too thick after blending, add an extra tablespoon of broth and pulse again. Aim for the texture of heavy pouring cream to ensure it incorporates seamlessly into your soup base.

Substitutions and Dietary Adjustments

Replacing Dairy-Free Cream Sources

If you prefer to skip the cashews due to allergies, you can use full-fat canned coconut cream. Be sure to use the thick white portion that gathers at the top of the can for the best results. Alternatively, sunflower seeds can be soaked and blended similarly to cashews, though they may require straining through a fine-mesh sieve or nut milk bag to remove any fibrous texture.

Adjusting for Gluten-Free Needs

This recipe is easily made gluten-free by substituting the standard all-purpose flour for a high-quality, 1-to-1 gluten-free all-purpose flour blend. These blends usually contain xanthan gum, which helps maintain the binding power needed for a proper roux. Ensure your vegetable broth is also certified gluten-free, as some commercial brands may contain hidden wheat-based thickeners.

Managing Leftovers and Reheating

Proper Storage for Best Flavor

This soup is often described as even better the next day, as the flavors of the tarragon and thyme have more time to permeate the rice and beans. Store your leftover soup in an airtight container in the refrigerator for up to four days. Keep in mind that the wild rice will continue to absorb liquid as it sits, so the soup may thicken significantly while stored.

How to Safely Reheat

When you are ready to enjoy your leftovers, place the desired portion in a saucepan over medium-low heat. Because the soup thickens during storage, you will likely need to whisk in an additional splash of vegetable broth or water until you reach the desired consistency. Reheating slowly prevents the delicate cashew cream from breaking or separating under high, direct heat.

Commonly Asked Questions

Can I freeze this soup for later use?

Yes, this soup freezes quite well, although the texture of the vegetables may soften slightly upon thawing. It is best to freeze the soup in individual portions, leaving some headspace in the containers as the liquid will expand. Thaw it slowly in the refrigerator overnight before reheating it on the stovetop.

How can I make the flavor profile more intense?

If you prefer a punchier soup, try adding a splash of lemon juice just before serving. The brightness of the citrus helps to cut through the richness of the cashew cream and balances the earthiness of the wild rice. You can also toast your fresh herbs slightly in a dry pan for a few seconds to release their essential oils before stirring them into the finished dish.

Is it possible to use a different variety of white bean?

Certainly, you can use any mild white bean available in your pantry. Navy beans, Great Northern beans, or even butter beans work beautifully in this recipe. Just ensure that they are thoroughly rinsed and drained if you are using canned beans, or cooked until tender if using dry, soaked beans, before adding them to the pot.