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Creamy Vegan Wild Rice Soup
A delicious seasonal vegan creamy wild rice soup that is healthy, fast and easy to make. You really can’t ask for more.
This creamy vegan wild rice soup is a seasonal delight that will surely become a favourite in your kitchen.
Beautiful seasonal vegetables in a gorgeous silky and creamy broth.
Super easy to make as well and fast: this is a one pot wonder that will taste like it has so much more preparation and time than what it will have really taken. It really is idiot proof.
I love nothing more than cuddling up on the sofa with a cosy hearty bowl of this creamy soup.
Wild rice is an ingredient that I love, firmer and with more of a bite compared to its white cousin. It works perfectly with the soft melt in the mouth texture of mushrooms and the strong winter taste of cavolo nero.
If you have never really tried it or have been cautious to try in the past, I really can’t recommend it highly enough. If you want some added benefits beyond it taste and texture profile, it is also very healthy and a general rule of thumb is that it is higher in antioxidants than brown rice and has higher protein levels too. Other benefits can be an increase in eye and heart health, it really does have everything.
WHAT RICE TO USE
Wild rice is by far the best to use for this recipe. It is less starchy and holds it’s bite much better when compared to basmati. It also soaks up the sauce less after cooking so if you are making this ahead of time it stays better or longer.
I also used easy cook wild rice, this cooks as suggested in the name much faster than regular wild rice. You can of course use normal wild rice but you will need to increase the cooking time of the first cook to about 30 minutes.
HOW TO MAKE CREAMY VEGAN WILD RICE SOUP
STEP 1: Prepare the Vegetables
Cut the vegetables: the leek, mushrooms and carrots in 1cm sized chunks and add to the Instant Pot. To this add all the other ingredients *including the rice to the Instant Pot and cook for 15 minutes.
*Note: If you didn’t use easy cook wild rice you will need to double the first cooking time to 30 minutes.
STEP 2: Add the White Sauce
Simply add the sauce to the cooked veggies and sauté for 5 minutes. In this particular recipe I used a store bought one but if you want to make you own you can follow this recipe method for bechamelle sauce, just change the quantity of ingredients used to 320 g soy milk, 20 g Flour, 10 g vegetable oil and a pinch of salt (it’s better for the sauce to be runnier in this recipe).
STEP 3: Serve
How quick and easy was that? Simply now serve and enjoy.
Creamy Vegan Wild Rice Soup Recipe
Ingredients:
150 g Black Wild Rice (easy cook)
2 Carrots
1 Leek
3 Garlic Cloves (Minced)
200 g Mushrooms
100 g Cavolo Nero
700 g Vegan Chicken Broth (or Vegetable)
2 or 3 Bay Leaves
1 Sprig Rosemary
350 g Vegan White Sauce (store bought – see recipe steps for homemade)
1 tbsp Nutritional Yeast
1.5 tsp Salt
½ tsp pepper
Method:
1. Cut the vegetables to roughly equal size, add to the Instant Pot and set pressure cook mode for 15 minutes (increase to 30 minutes if you are not using an easy cook rice).
2. Remove the Instant Pot lid, add the vegan white sauce and stir. If you are making your own you can follow this recipe method for bechamelle sauce, just change the quantity of ingredients used to 320 g soy milk, 20 g Flour, 10 g vegetable oil and a pinch of salt.
3. Sauté for a further 5 minutes.
4. You can now serve and enjoy this gorgeous vegan wild rice soup.
