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Creamy Wild Rice Soup

Creamy Wild Rice Soup

Creamy Wild Rice Soup ingredients

chopped onion and leek

cashew cream in food processor

Creamy Wild Rice Soup top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4


For the soup

  • 2 leaves bay leaf
  • 1 cup chickpeas (rinsed)
  • 2 cups frozen carrots
  • 2 tbsps frozen garden herbs
  • 1 cup frozen sweet corn kernels
  • 2 cloves garlic (minced)
  • 1 leek (chopped)
  • 1 tsp olive oil
  • 1 medium onion (thinly sliced)
  • 6 cups vegetable broth
  • 1 cup wild rice

For the nut cream

  • 1 cup cashew nuts (Soak in water)
  • ½ cup nutritional yeast


  1. Heat up the oil in a big pot and saute onion and leek for about 3-5 minutes until fragrant.
  2. Add carrot and saute for 5 more minutes.
  3. Add some of the broth together with the nut cream ingredients to a blender and blend until smooth.
  4. Add the rest of the soup ingredients except the chickpeas and the corn to the pot together with the nut cream and simmer on medium heat until the rice is cooked for about 30-45 minutes.
  5. Add the corn and the chickpeas for 10 minutes before the cooking process is finished.
  6. Adjust taste before serving, enjoy!

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