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Wild Rice Soup

Soups

Jennifer Scott
August 30, 2025

Why make this recipe

Wild Rice Soup is a comforting and delicious meal that warms you from the inside out. It’s packed with nutritious ingredients like wild rice, kale, and mushrooms, making it a healthy choice for any day. The creamy base, made from almond milk and cashews, gives it a rich flavor without using dairy. This recipe is not only easy to make but also a great way to enjoy whole foods. Perfect for a cozy night in or when you need to feed a crowd!

How to make Wild Rice Soup

Ingredients:

1 cup unsweetened almond milk
⅓ cup raw cashews
¼ cup cooked cannellini beans (drained and rinsed)
2 tablespoons white miso paste
2 teaspoons Dijon mustard
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)
1¼ cups cooked cannellini beans (drained and rinsed)
½ 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:

Make the creamy base: Place the almond milk, cashews, cooked cannellini beans, white miso paste, and Dijon mustard in a blender. Blend until smooth, and then set aside.
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the chopped scallions, celery, carrot, mushrooms, and salt. Cook, stirring occasionally, for 8 to 10 minutes until the mushrooms are tender.
Add the minced garlic, rosemary, thyme, cannellini beans, black pepper, and water. Stir well, cover, and let it simmer for 20 minutes.
After 20 minutes, remove the thyme bundle. Stir in the cashew mixture, cooked wild rice, 1 tablespoon of lemon juice, and chopped kale. Simmer over low heat for about 5 minutes until the kale is wilted. Taste and adjust seasoning as needed. Serve with more lemon juice, parsley, and red pepper flakes if desired.

How to serve Wild Rice Soup

Serve Wild Rice Soup warm in bowls. You can add a sprinkle of chopped parsley on top for a fresh flavor and some extra color. For a little kick, offer red pepper flakes on the side for those who like some heat. This soup pairs well with crusty bread or a simple side salad to complete the meal.

How to store Wild Rice Soup

If you have leftovers, store Wild Rice Soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, simply warm it on the stovetop over low heat or in the microwave until heated through.

Tips to make Wild Rice Soup

Soaking Cashews: If you soak the raw cashews in water for a few hours or overnight, they will blend smoother, creating an even creamier base.
Adding Protein: For some extra protein, consider adding shredded chicken or tofu to the soup.
Adjusting Thickness: If you prefer a thicker soup, blend more beans or add less water. For a thinner soup, simply add more water.

Variation

You can customize this soup by adding different vegetables like spinach, broccoli, or zucchini. If you want a different flavor, try adding spices like cumin or smoked paprika for a twist!

FAQs

1. Can I make this soup ahead of time?
Yes, Wild Rice Soup can be made ahead. Just store it in the fridge in an airtight container and reheat it when you’re ready to enjoy.

2. Is this soup vegan?
Yes, this recipe is vegan as it uses plant-based ingredients like almond milk and cashews.

3. Can I freeze Wild Rice Soup?
Yes, you can freeze this soup. Just let it cool completely before placing it in a freezer-safe container. It will keep for about 3 months in the freezer. Reheat it on the stovetop or microwave when you want to eat it.

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Jennifer Scott

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