Creamy Wild Rice Soup

This soup ticks all the boxes: delicious, filling, flavourful, and nutrient dense. Loaded cashews and beans, these whole foods not only add protein, healthy fat, and fibre but also work to create a perfectly creamy base for this soup.

Ingredients

• 140 g cashews
• 1.9 L vegetable broth, divided use
• 400 ml cannellini beans, drained
• 180 g wild rice
• 180 g celery stalk, chopped
• 100 g large carrot, chopped
• 75 g brown onion, peeled, chopped
• 1 Tablespoon dried thyme
• 2 bay leaves
• 2 teaspoons salt, optional
• 225 g mushrooms, chopped or sliced

Directions

1. Place cashews, cannellini beans, and 235 ml of vegetable broth into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
2. Heat the remaining vegetable broth in large saucepan or stockpot over medium heat. When broth comes to a boil, add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves. Cover and cook over medium heat for 30 minutes, stirring occasionally.
3. Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust seasoning. Serve.