This dish provides that comforting 'southern cooking' feel with a healthy twist! Filled with powerful vegetables like kale, carrots, celery, and mushrooms, you don't have to feel guilty devouring a big bowl of this delicious soup.
Creamy Wild Rice Soup
Ingredients:
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1 Cup unsweetened almond milk
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1/3 Cup raw cashews
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1/4 Cup cooked white beans (drained and rinsed)
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2 Tbs white miso paste
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2 Tsp Dijon mustard
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2 Tbs extra-virgin olive oil
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1 bunch scallions, white and light green parts (chopped)
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1 celery stalk (chopped)
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1 large carrot (chopped)
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8 Ounces cremini mushrooms (sliced)
- 1 Tsp sea salt
- 4 garlic cloves (minced)
- 2 Tbs minced rosemary
- 1 bunch of thyme (bundled)
- 1 & 1/4 Cups cooked cannellini beans (drained and rinsed)
- 1/2 Tsp freshly ground black pepper
- 4 Cups water
- 1 Cup cooked wild rice
- 1-2 Tbs fresh lemon juice
- 4 Cups chopped kale
- Chopped parsley for garnish
- Pinches of red pepper flakes
Instructions:
Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside. Heat the olive oil in a medium-large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally until the mushrooms are tender; about 8 to 10 minutes. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for about 20 minutes. Remove the thyme bundle and stir in the cashew mixture, rice, 1 Tbs of lemon juice, and kale. Simmer over low heat until the kale is wilted; about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Watch the Cooking Class
Gather the ingredients and cook along with LifeScape Nutritionist, Dana Bosselmann, as she creates this healthy & delicious meal
