Vegetarian Roasted Vegetable Wild Rice Soup
A hearty winter favorite!
Ingredients
Ingredients
- ½ cup cashews
- 1 medium yellow onion
- 2 celery ribs
- 3 medium carrots
- 8 ounces baby bella mushrooms
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 1 tablespoon oregano
- 8 cups vegetable broth
- 1 cup wild rice
- 2 teaspoons kosher salt
- 1 1/2 cups white beans drained and rinsed
- ½ teaspoon black pepper
- 2 teaspoons dried sage
- 1 tablespoon soy sauce tamari, or liquid aminos
Instructions
Instructions
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Slice the onion and celery. Cut the carrot into rounds. Slice the mushrooms. Peel the garlic. Roast in oven at 425/450 for about 20 minutes or until browned.
- Add the broth, wild rice, 1 ½ teaspoon salt and some black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed) and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
- Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 2 cups of water. Add the cashews to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
- Add the soy sauce and the remaining ½ teaspoon salt. Taste and adjust seasonings as desired. Garnish with fresh ground pepper.
Notes
Notes: You can easily double your vegetables and puree half while leaving some whole in your soup.
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