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5 from 7 votes
photograph of a bowl of creamy dreamy wild rice soup
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Creamy + Dreamy Wild Rice Soup
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
Course: Dinner, Lunch
Keyword: Gluten Free, Soup, Vegan, Wild Rice
Ingredients
  • 1 tbsp neutral tasting oil, like canola
  • 1 leek, chopped
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 bay leaves
  • 6 sprigs of thyme
  • 1 cup wild rice
  • 5 cups veggie broth
  • 1 15oz can of chickpeas
  • 1 cup corn (fresh or frozen)
  • salt + pepper, to taste
For the cashew cream
  • 1 cup cashews, soaked for 4 hours*
  • 1 cup veggie broth
Instructions

  1. Warm the oil in a large soup pot over medium heat. Once it's hot, add the onions and leek. Saute for 8 minutes, stirring occasionally.

  2. Add the garlic, carrots, and celery. Saute for another 5 minutes.

  3. Add the bay leaves, thyme, wild rice, and broth and bring to a boil.

  4. Once it has come to a boil, simmer over low-medium heat, covered, until the rice is cooked -- about 45 minutes.

  5. Prepare the cashew cream by placing the cashews and broth in a high powered blender. Blend until smooth -- this is important! No one wants bits of cashews in their soup.

  6. When the rice is cooked, add the chickpeas, corn, and cashew cream. Season with salt and pepper as desired.

  7. Let the the corn cook and the chickpeas warm through, about 10 minutes. Then, serve and enjoy!

Recipe Notes

*If you haven't soaked your cashews, you can cover them with boiling water and let them sit for 15 minutes.