Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 237 kcal
Ingredients
- 3/4 cup Lundberg Organic Wild Blend Gourmet Rice
- 1 medium onion finely chopped
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic minced
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk or your choice of milk, but not coconut milk
- Salt to taste
- Black pepper to taste
- 2 Tbsp. olive oil plus more for drizzling
- 3-4 mushrooms thinly sliced (too many can cause slight bitterness)
- 1-2 handfuls spinach leaves (too much can make soup bitter)
Instructions
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To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
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When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
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Add minced garlic and sauté about one minute, just until fragrant.
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To pot, add Wild Blend rice mix and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
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Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
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Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
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Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
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With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
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Ladle into bowls and drizzle a little olive oil on top, if desired.
Recipe Notes
• When reheating, add a small amount of water to thin the soup to your preferred consistency.
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
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Nutrition Facts
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
Amount Per Serving
Calories 237
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 83mg3%
Potassium 581mg17%
Carbohydrates 33g11%
Fiber 5g20%
Sugar 4g4%
Protein 8g16%
Vitamin A 7003IU140%
Vitamin C 10mg12%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.