When cold weather calls for something cozy, answer with a bowl of this creamy wild rice soup. Each spoonful blends nutty wild rice, tender veggies and gentle spice into pure, plant-based comfort. The creamy texture comes from soy milk (no heavy cream needed!), while spinach and mushrooms add a pop of color and earthy depth. It’s wholesome, hearty and vegan — a simple, soothing way to warm up from the inside out.
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
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Ingredients
- 3/4 cup wild rice
- 1 medium onion finely chopped
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic minced
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk or your choice of milk, but not coconut milk
- Salt to taste
- Black pepper to taste
- 2 Tbsp. olive oil plus more for drizzling
- 3-4 mushrooms thinly sliced (too many can cause slight bitterness)
- 1-2 handfuls spinach leaves (too much can make soup bitter)
Instructions
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To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
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When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
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Add minced garlic and sauté about one minute, just until fragrant.
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To pot, add wild rice and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
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Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
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Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
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Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
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With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
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Ladle into bowls and drizzle a little olive oil on top, if desired.
Notes
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
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The post Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan) first appeared on The Upside by Vitacost.com.