More than anything I love when a recipe turns out so insanely good that I can’t wait to have it again. This soup is rich, creamy, and packed with so many vitamins from the veggies! And it is vegan/gluten-free too, so it can be enjoyed by all. The leftovers didn’t even last more than a day, it was that delicious.
I started making this soup from what we had in our pantry, namely the wild rice. Outside of soups, I don’t use wild rice all that much in everyday cooking, but it is a very hearty grain. Also I used the ingredients we had on hand… purple carrots? Sure! They did turn the soup pink for a while in the beginning, but it all turned out a normal color in the end 🙂
Creamy Vegan Wild Rice Soup
Time to Cook: 1 hour
1 cup wild rice
4 purple carrots
4 cloves garlic
3 stalks celery
2 cups mushrooms (I used enoki)
1 tbsp extra virgin olive oil
1/2 package sprouted tofu, cubed
1/4 cashew cream/vegan sour cream (or cup heavy cream for a vegetarian option)
1/4 cup fresh chopped parsley
1 cup fresh spinach
6 cups water
In a medium sized pot, measure out 1 cup of wild rice. Add water to the pot and rinse the rice until the water turns clear and drain. Add 4 cups of water, and bring to a boil on the stove. Once boiling, turn the heat to low, cover, and let cook for 45 minutes. Wild rice needs a long time!
Slice the carrots and chop the mushrooms and celery into bite sized pieces. Add the carrots, celery, and mushrooms to a large soup pot, along with the olive oil, and press the garlic into the pot. Sauté for 8-10 minutes until the veggies are soft. Add 6 cups of water and bring to a boil. Once at a boil, turn the heat down to medium-low and simmer the soup for 30 minutes. The rice should be done around then.
Once rice has finished cooking, drain ay water, and add to the soup pot. Stir in the parsley, cubed tofu, cashew cream or vegan sour cream, and the spinach. Cook for 15 minutes longer on medium heat, and enjoy!