Vegan Wild Rice Soup
This soup is a warm hug in a bowl, packed with earthy flavors and a delightful texture from the wild rice. I love how the combination of fresh veggies and herbs creates a nourishing meal that feels both hearty and light.
Wild rice soup holds a special place in my heart because it reminds me of cozy winter evenings spent with my family.
I can still picture my mom stirring a big pot on the stove, filling the kitchen with a comforting aroma.
This vegan version is just as satisfying, and it's a great way to make use of seasonal vegetables.
Plus, it’s easy to whip up and perfect for meal prep!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Wild rice has a lovely nutty flavor and chewy texture, making it a star in this soup. If you can't find wild rice, a mix of brown rice and quinoa could work in a pinch. Nutritional yeast gives that cheesy, umami kick, which I adore. And don’t skip the coconut almond milk—it adds a creaminess that really elevates the dish!
Tips & Notes
- •I love to blend in a handful of spinach or kale at the end for added greens and nutrition.
- •For a spicier kick, toss in a pinch of red pepper flakes when sautéing the veggies.
Recipe Variations
- •Sometimes, I’ll add chopped mushrooms for an extra layer of flavor and texture.
- •If you're in the mood for something hearty, try tossing in some cooked lentils or chickpeas for added protein.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. Just make sure to let it cool completely before sealing. If you want to freeze it, leaving out the coconut almond milk until you reheat it makes for a better texture.
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! This soup stores well in the fridge for up to 4 days, and the flavors deepen as it sits. Just reheat gently on the stove.
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This soup is a warm hug in a bowl, packed with earthy flavors and a delightful texture from the wild rice. I love how the combination of fresh veggies and herbs creates a nourishing meal that feels both hearty and light.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
- 2
Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
- 3
Add the rinsed wild rice to the pot and stir well to coat it with the veggies.
- 4
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 5
Let it simmer for about 30-35 minutes, or until the wild rice is tender and has split open.
- 6
Once the rice is cooked, stir in the coconut almond milk and nutritional yeast. Let it heat through for another 5 minutes.
- 7
Season with salt and black pepper to taste. Remove the bay leaf before serving.
- 8
Serve hot, garnished with fresh parsley.
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