Creamy Vegan Mushroom and Wild Rice Soup with Coconut milk
This creamy vegan mushroom and wild rice soup with coconut milk will be your new favorite soup recipe.
Ingredients
Scale
- 3 cups mushrooms - roughly chopped
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 small onion - finely diced
- 4 stalks celery - finely chopped
- 2 carrots - finely chopped
- 1 bunch chives - finely chopped
- 1 tbsp mustard
- 2 tsp dried oregano
- 1 tsp paprika
- 1-2 tsp salt
- 1 tsp black pepper
- 4-5 cups vegetable broth (adjust to how thick you want your soup
- 1 can full fat coconut milk
- 1 cup wild rice blend (or sub brown rice or pure wild rice)
- 1 tbsp miso mixed with 1 tbsp water (can sub soy sauce)
- juice from 1/2 lemon
- 1 bunch kale - destemmed and finely chopped
Instructions
- Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. Cook for about 8 minutes until softened. Remove mushrooms from pot and set aside.
- Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Cook for 8 minutes.
- Add all remaining ingredients except for the mushrooms and kale to the pot. Stir thoroughly to mix. Cover and simmer for 25-30 minutes or until rice is cooked through.
- Remove soup from heat and add in mushrooms and kale. Stir until kale has wilted. Taste and add more salt or pepper if needed.
- Let soup cool and serve with your favorite sides and toppings. I went with pumpkin seeds and toasted bread.