Description
Creamy white bean and wild rice soup is pure comfort food. This simple recipe is naturally vegan and can be made gluten free. Leftovers taste even better, so be sure to make extra!
Ingredients
Scale
- 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 (or gluten free flour)
- 4 cups chicken-style vegetable broth
- 1 cup wild rice, rinsed
- 15oz can cannellini or other white beans, drained and rinsed
- 4 sprigs fresh thyme (or 1 1/2 tsp dried)
- 1/4 tsp ground turmeric
- 1 tsp salt
- black pepper, to taste
- 1 tbsp chopped fresh tarragon (or 1 tsp dried)
- 3/4 cups raw cashews
- 1 cup chicken-style vegetable broth
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 (or dried thyme), tarragon (if using dried), 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.
- 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.
Notes
Leftover soup may need to be thinned with a splash of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 333 kcal
- Sugar: 5 g
- Sodium: 1007 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: cannellini beans, carrots, cashews, celery, gluten free, tarragon, vegetable broth, white beans, wild rice