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–+ servings
Creamy Vegan Mushroom and Wild Rice soup

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner
Cuisine American, vegan
Servings 4
Calories 440 kcal

Ingredients
  

  • 3 cups mushrooms - roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tamari
  • 1 small onion - finely diced
  • 4 stalks celery - finely chopped
  • 2 carrots - finely chopped
  • 1 bunch chives - finely chopped
  • 1 tablespoon mustard
  • 2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1-2 teaspoon salt
  • 1 teaspoon 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 tablespoon miso mixed with 1 tablespoon water can sub soy sauce
  • juice from ½ lemon
  • 1 bunch kale - destemmed and finely chopped

Instructions
 

  • Add mushrooms to a large pot with balsamic, tamari 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.

Notes

This makes 4-5 servings of soup.

Nutrition

Calories: 440kcalCarbohydrates: 49gProtein: 12gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1892mgPotassium: 951mgFiber: 8gSugar: 11gVitamin A: 6338IUVitamin C: 11mgCalcium: 88mgIron: 4mg
Keyword creamy mushroom and wild rice soup with coconut milk
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