Today we're going to talk about our most
popular recipe on our website our
creamy vegan wild rice
soup. It has five stars and
150 plus comments and it is distinctly
Minnesotan. This soup used to be served
at Byerlys, a fancy specialty
grocery store that neither Lenny or I
could afford growing up.
It was their chicken wild rice soup.
So we decided to recreate it.
Make it a comfort food for
our plant-based lifestyle.
So the first thing you're going to do is
soak one cup of cashews.
If you can overnight, great.
If not as soon as you can.
Then you're going to chop your veggies.
This is the hardest part by far but it's
strangely cathartic if you think of it.
You're going to chop one cup of carrots
four ribs of celery a half
an onion four to six cloves of garlic
and eight ounces of mushrooms.
We're gonna be using 64 ounces of
veggie broth, but you're going to want to
reserve one cup on the side.
And then you're gonna heat up your broth.
Add one cup of wild rice but make
sure that you rinse it off a couple of
times first.
Reserve your mushrooms on the side but add
all the rest of the veggies.
So you're going to add your carrots your
celery your onion and then if you run out
of time like I did here you can always do
a garlic cheat which is to use the pre
chopped instead of using fresh cloves.
And then you're going to add in your
spices. So you're going to use one
tablespoon of thyme, two bay leaves,
and then two teaspoons of salt.
You can add more later.
While your soup is heating up, you're
going to start making your cashew cream.
So you're going to dump a 15-ounce can of
cannellini beans.
You're going to drain those cashews that
you soaked.
Add those to the Vitamix and then add the
cup of broth that you reserved.
You're going to blend that up for one
minute and you can see how creamy
and thick and decadent this soup
base is going to become.
Then take your lid off carefully.
You don't want to burn your hands and you
also don't want to fog up your glasses.
And you're going to add this cream
as well as your mushrooms.
So once you've got the broth and veggies
the mushrooms and the cream all in your
pot put the lid back on.
Lower the heat and cook it for another 15
minutes or so.
You'll know that your soup is done when
you try the wild rice and it's a little
bit chewy.
Serve the soup piping hot to
your vegan, whole-food plant-based,
vegetarian, pescetarian, whatever,
omnivore friends.
If you peruse the comments it's
unquestionably enjoyed by everyone
and it's already made it into several
familes' heavy rotation.
So you should add it to yours!
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Thanks so much, bye!
