Creamy Vegetable Wild Rice Soup (VEGAN)

This ultra-creamy Vegetable Wild Rice Soup is chock-full of delicious vegetables and a wild rice blend, with no dairy or other animal ingredients.

CREAMY VEGETABLE WILD RICE SOUP

INGREDIENTS

8 oz. baby bella mushrooms ($1.69)

2 Tbsp olive oil ($0.32)

2 cloves garlic ($0.16)

1 yellow onion ($0.32)

3 ribs celery ($0.37)

1/2 lb. carrots ($0.45)

1/4 tsp dried thyme ($0.03)

1/4 tsp dried sage ($0.03)

1 cup wild rice blend (uncooked) ($1.55)

4 cups vegetable broth ($0.52)

1 13 oz. can full-fat coconut milk ($2.49)

INSTRUCTIONS

1. Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).

2. While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.

3. Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.

Full Recipe

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