Creamy wild rice, mushroom and white bean soup
A hearty, earthy, and nourishing soup with a creamy texture – without dairy. this nourishing winter bowl is as comforting as it’s wholesome. This isn’t your average winter soup. With its nutty wild rice, earthy mushrooms, and creamy cashew base, this plant-based recipe is designed to warm you from the inside out – while delivering serious nourishment.
- Wild rice adds texture and depth, making every spoonful satisfying
- Cashews blend into a luscious, dairy-free creaminess
- Mushrooms and white beans bring umami richness and plant-based protein
- It’s perfect for batch cooking and freezes beautifully for easy midweek meals
Whether you’re curling up with a book or sharing a slow meal with loved ones, this soup is a grounding, feel-good favourite on a cold day.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, sliced
- 2 carrots, chopped
- 200grams mushrooms (Swiss brown or shiitake), sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup wild rice, rinsed
- 6 cups vegetable stock
- 1 can (400grams) white beans, drained and rinsed
- ½ cup raw cashews (soaked in hot water for 20 minutes)
- 1 tablespoon tamari or soy sauce
- Salt and pepper to taste
- Fresh parsley or thyme, to garnish
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot. Cook for 5 minutes until softened. Add mushrooms and cook for another 5 minutes until golden.
- Add garlic and herbs: Stir in garlic, thyme, and oregano. Cook for 1 minute until fragrant.
- Simmer the soup: Add wild rice and vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, or until rice is tender.
- Blend the cream base: In a blender, combine soaked cashews, 1 cup of the hot soup (including some rice and veggies), and 1 cup water. Blend until smooth and creamy.
- Combine and finish: Return the blended mixture to the pot. Add white beans and tamari. Stir well and simmer for 5 more minutes. Season to taste.
- Serve: Ladle into bowls and garnish with fresh herbs and cracked pepper.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
