Wild Rice Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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.

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.

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

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.