It’s T minus three days to Thanksgiving, so I’m assuming if you’re here, you’re in one of two camps: 1. You’re looking for a last minute addition to your holiday menu, or 2. You’re kind of like me and you’re still mapping out what you’re going to make. There’s also a third possibility – you don’t celebrate American Thanksgiving, and you would just love a delicious cozy Monday night dinner. This yummy soup covers all of those bases!
This recipe is a sort of non-traditional spin on a classic autumnal wild rice soup. For the record, that’s the first time that I’ve ever used the word “autumnal,” but it’s also the first time that I’ve ever posted a recipe with wild rice(?!) so there are firsts for everything today!
We’re partnering with Le Creuset on this post to show you how to #gatherwithcolor this holiday season. When I think of Le Creuset, I think of the joy of simmering soups and stews in a classic, strong, cast iron Dutch Oven – which is the best product for this recipe since it has the ability to maintain heat and is great for a one-pot meal. It’s the kind of cookware that’s been passed down for generations and generations of Thanksgiving-makers. While I have some really old pieces that have stood the test of time, I feel like sometimes you need some old and some new. So I’m loving my new Marseille colored Dutch Oven – it’s a fun pop of color, and it just makes me happy to look at while cooking!
This soup is packed with veggies and herbs, including carrots, mushrooms, celery, kale, rosemary, and thyme. The lightly creamy base is made with almond milk, blended cashews, miso paste, and a touch of Dijon mustard.
This is also a perfect make-ahead meal, which I tested by bringing it over to my sister’s house last night for a family Sunday dinner. Just take the whole pot and simmer it on the stove to reheat. Don’t forget the crusty bread!