Vegan Creamy Mushroom and Wild Rice Soup

A hearty and comforting vegan soup packed with savory mushrooms, chewy wild rice, and a creamy cashew-based broth. Perfect for a healthy and satisfying lunch or light dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.01/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Soup

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

0.5cupWild rice(rinsed well)

£1.50

1poundCremini mushrooms(sliced)

£2.50

4ouncesShiitake mushrooms(stems removed and sliced)

£2.00

1mediumYellow onion(diced)

£0.60

4clovesGarlic(minced)

£0.20

6cupsVegetable broth(low sodium)

£1.00

1cupRaw cashews(soaked in hot water for at least 30 minutes, or boiled for 15)

£2.50

2tablespoonsNutritional yeast(for cheesy flavor)

£0.40

1tablespoonFresh thyme(chopped, or 1 teaspoon dried)

£0.50

2tablespoonsOlive oil

£0.30

to tasteSalt

£0.05

to tasteBlack pepper(freshly ground)

£0.10

1tablespoonLemon juice(freshly squeezed)

£0.10

2tablespoonsFresh parsley(chopped, for garnish (optional))

£0.30

Total Cost

£12.05

£3.01 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and cook for another minute until fragrant.
3.
Add the sliced cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.
4.
Stir in the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the wild rice is tender and has split open.
5.
While the soup simmers, drain the soaked cashews and add them to a high-speed blender along with 1 cup of the hot soup broth. Add the nutritional yeast and blend until completely smooth and creamy. Add more broth if needed to achieve a smooth consistency.
6.
Pour the cashew cream into the soup pot and stir to combine. Add the chopped fresh thyme, salt, and pepper to taste.
7.
Stir in the lemon juice. Simmer for another 5 minutes to allow the flavors to meld.
8.
Serve hot, garnished with fresh parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use a combination of different mushroom varieties, such as oyster mushrooms or portobello mushrooms.

If you don't have time to soak the cashews, you can boil them for 15 minutes instead.

Adjust the amount of nutritional yeast to your preference for a cheesier flavor.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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