Wild Rice Soup

This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it’s the perfect nourishing meal for a cool fall night.


Creamy base

  • 1 cup unsweetened almond milk

  • ⅓ cup raw cashews

  • ¼ cup cooked cannellini beans, drained and rinsed

  • 2 tablespoons white miso paste

  • 2 teaspoons Dijon mustard


  • 2 tablespoons extra-virgin olive oil

  • 1 bunch scallions, white and light green parts, chopped

  • 1 celery stalk, chopped

  • 1 large carrot, chopped

  • 8 ounces cremini mushrooms, sliced

  • 1 teaspoon sea salt

  • 4 garlic cloves, minced

  • 2 tablespoons minced rosemary

  • 1 bunch of thyme, bundled

  • 1¼ cups cooked cannellini beans, drained and rinsed

  • ½ teaspoon freshly ground black pepper, more for serving

  • 4 cups water

  • 1 cup cooked wild rice

  • 1 to 2 tablespoons fresh lemon juice

  • 4 cups chopped kale

  • Chopped parsley for garnish, optional

  • Pinches of red pepper flakes, optional


  1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.

  2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.

  3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.

  4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

    Note: If you’re not serving the soup right away, it’ll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.