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.
Servings: 3 people
Calories: 373kcal
Equipment
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 tablespoon Nutritional Yeast
- 1.5 teaspoon Salt
- ½ teaspoon pepper
Instructions
- 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).
- Quick release, then remove the Instant Pot lid, add the vegan white sauce and stir. If you are making your own read notes.
- Sauté for a further 5 minutes.
- You can now serve and enjoy this gorgeous vegan wild rice soup.
Notes
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.
Nutrition
Calories: 373kcal | Carbohydrates: 60g | Protein: 19g | Fat: 2g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Potassium: 1000mg | Fiber: 9g | Sugar: 15g | Vitamin A: 11141IU | Vitamin B12: 1µg | Vitamin C: 198mg | Calcium: 103mg | Iron: 4mg