Craving something comforting but healthy? This lightly creamy wild rice soup with kale, mushrooms, carrots, and celery is just the thing for you.
This wild rice soup 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!
Classic creamy chicken and wild rice soup is filled with ingredients that I don’t usually use – chicken, of course, chicken broth, and even heavy cream. At its core, though, traditional wild rice soup contains a base of delicious fall vegetables and the yummy, hearty rice, so it’s not hard to imagine a vegetarian version.
My Wild Rice Soup Recipe
In my recipe, I keep the veggie base, using aromatic carrots, celery, scallions, rosemary, thyme, and mushrooms, and I add a bunch of kale for a green finish. Instead of using cream or milk, I make the lightly creamy base with a vegan blend of almond milk, cashews, miso paste, and a touch of tangy Dijon mustard. The result is super cozy, nourishing, and delicious.
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. 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!
Wild Rice Soup Serving Suggestions
This wild rice mushroom soup is 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. If you’re looking for something to pair it with, I recommend a fall grilled cheese sandwich, cornbread, a hearty salad, or any of these simple veggie side dishes:
- Simple Roasted Beets with Citrus
- Roasted Delicata Squash with Apples & Sage
- Simple Lemon Green Beans
- Roasted Brussels Sprouts
- Shaved Brussels Sprouts Salad
- Farmhouse Farro Salad
- Roasted Cauliflower with Lemon Zest
And of course, you can’t go wrong with crusty bread!
If you love this wild rice soup recipe…
Creamy Wild Rice Soup
- 1 cup unsweetened almond milk
- ⅓ cup raw cashews
- ¼ cup cooked white 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
- Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
- Make the soup: Heat the olive oil in a medium-large Dutch oven over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally until the mushrooms are tender, 8 to 10 minutes.
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!