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This vegan wild rice soup is super simple and easy to make. It is a great healthy dish to warm you up on a cold day.
Fall is fast approaching, and that means it’s time to make some soup!
On a cold, rainy day, I love to curl up on the couch with a warm bowl of soup. I usually go for my hearty vegan lentil stew, but for some variety, I recently made a delicious vegan wild rice soup.
This soup is very simple and easy to make. You just need some veggies, broth, and seasoning for some extra flavour.
What you need to make this soup
- 1 cup chopped yellow onion
- 2 garlic cloves
- ½ cup chopped celery
- ½ cup chopped carrot
- 4 cups + 2 tablespoon vegetable broth
- ½ cup dry (uncooked) wild rice
- 1 tsp thyme
- ½ tsp oregano
- ¼ tsp sage
- ¼ tsp ground black pepper
- 1 cup unsweetened almond milk
Tips for making this vegan wild rice soup
- When you are chopping the vegetables, chop to the size you prefer. I like to chop my onion, celery, and carrot into fairly small pieces, but if you want them a bit larger for a chunkier soup, that’s fine.
- When you sauté the vegetables, I recommend using approximately two tablespoons of vegetable broth. You can also just sauté with water. Add one tablespoon at a time as needed. You may need slightly more or less than two tablespoons in total, because it depends on the heat you are using on your stove.
- Once you add in your rice, you may need to adjust the cook time slightly. Check the package of rice you are using to see how long it needs to cook for. Most wild rice requires a cook time of 40-45 minutes, but check the texture of your rice near the end of the cook time. If it is still too firm, cook for a bit longer, and if you notice the texture is ready slightly sooner, you can stop cooking it a bit early.
- The broth in this soup is thin, but you can make it a bit thicker if desired. Simply add in about one tablespoon of cornstarch during the last few minutes of cooking and mix it into the soup thoroughly.
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Check out these other healthy vegan dishes:
Healthy Vegan Wild Rice Soup
Ingredients
- 1 cup chopped yellow onion
- 2 garlic cloves
- ½ cup chopped celery
- ½ cup chopped carrot
- 4 cups + 2 tablespoon vegetable broth (low sodium)
- ½ cup wild rice (uncooked)
- 1 teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon sage
- ¼ teaspoon ground black pepper
- 1 cup unsweetened almond milk
Instructions
- In a large pot, sauté onion, garlic, celery, and carrot using approximately 2 tablespoon of vegetable broth. Add the broth slowly as needed, and sauté for approximately 10 minutes.
- Add 4 cups of vegetable broth and ½ cup rice, then add the seasonings (thyme, oregano, sage, ground black pepper). Mix together thoroughly.
- Bring the broth to a boil, then reduce to low heat and simmer with the lid on for 30 minutes.
- Add the almond milk, stir, and simmer for another 10 minutes.
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