Looking for a comforting and nourishing soup that’s packed with flavor? This Vegan Mushroom and Wild Rice Soup is the answer. It’s a delightful blend of earthy mushrooms, wholesome wild rice, and aromatic herbs, creating a dish that is both hearty and satisfying. Whether you’re a seasoned vegan or just looking for a delicious plant-based recipe, this soup will put a smile on your face.
What’s great about this recipe is its versatility. You can easily adjust the ingredients based on what you have on hand. Feel free to toss in some additional veggies or spices to make it your own. If you enjoy the taste of garlic and thyme, you’re in for a treat! This vegan recipe is not just healthy; it’s also incredibly flavorful and perfect for any occasion.
A Comforting Vegan Mushroom and Wild Rice Soup Recipe
This Vegan Mushroom and Wild Rice Soup is rich and savory, featuring tender mushrooms simmered in a creamy broth along with nutty wild rice. It’s satisfying and aromatic, making it an ideal choice for a cozy dinner or a nourishing lunch.
The soup has a wonderful depth of flavor, thanks to the sautéed onions and garlic, along with fresh herbs that enhance the overall taste. It’s the perfect balance of creaminess and earthiness that will keep you coming back for more.
Ingredients
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups spinach or kale, chopped (optional)
- 1 cup coconut milk or unsweetened almond milk
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the veggies are softened.
- Add Mushrooms and Spices: Stir in the sliced mushrooms and dried thyme. Cook for another 5 minutes until the mushrooms are tender.
- Combine Rice and Broth: Add the rinsed wild rice to the pot along with the vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 45-50 minutes or until the rice is cooked and tender.
- Finish the Soup: Once the rice is ready, stir in the coconut milk or almond milk for creaminess. Add the chopped spinach or kale if using, and cook for an additional 5 minutes until the greens are wilted.
- Season to Taste: Adjust the seasoning with salt and pepper as needed. Serve hot, and enjoy the warmth and richness of this comforting soup.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 6g
- Protein: 5g
- Carbohydrates: 30g