Creamy Vegetable Rice Soup (Vegan)
Creamy vegetable rice soup - this hearty soup is total comfort food. Filled with vegetables, white beans, rice and cashew cream it is filling, healthy and delicious!
Servings 5 people
Ingredients
Soup:
- 1 Tablespoon olive oil
- 30 g (2 Tablespoons) vegan butter
- 1 onion peeled and chopped
- 1 leek sliced
- 3 sticks celery diced
- 2 large carrots diced
- 4 cloves garlic peeled and crushed
- 30 g (3 Tablespoons) plain (all-purpose) flour
- 1.5 litres (6 cups) vegetable bouillon (I use Marigold)
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- 1 bay leaf
- 180 g (1 cup) basmati and wild rice blend
- one 400 g (14 oz) tin cannellini beans/butter beans/chickpeas drained
- ½ teaspoon salt (more to taste)
- a couple of big handfuls shredded kale
- black pepper
Cashew Cream:
- 100 g (⅔ cup) cashews
- 250 ml (1 cup) water
Instructions
- Place the cashews for the cashew cream in a bowl, cover with boiling water and set aside to soak.
- Heat the olive oil and vegan butter in a large pan, add the onion, leek, celery, carrot and garlic and cook gently for about 10 minutes until the vegetables are soft.
- Stir in the flour and cook for a couple more minutes, stirring constantly.
- Gradually stir in the stock, a little at a time to avoid lumps.
- Add the thyme, oregano, rosemary, tarragon, bay leaf, rice, beans, salt and plenty of black pepper.
- Bring the soup up to a gentle simmer and cook for about 20 minutes, stirring often, until the rice is tender.
- Add the shredded kale and cook for a minute or two until the kale is wilted.
- Drain the soaked cashews and add to a blender with the 250ml water. Blend until smooth. Stop and scrape down the sides as needed.
- Add the cashew cream to the soup and season to taste. If you want a thinner texture you can add more stock as needed.
Notes
- See post above for tips, details and step-by-step photos.