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Vegetable Rice Soup (Vegan) Recipe

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4.1 from 34 reviews

A hearty and comforting vegan vegetable rice soup made with a blend of basmati and wild rice, fresh vegetables, aromatic herbs, and creamy cashew cream. This nutritious soup simmers gently to develop rich flavors and a satisfying texture, perfect for a wholesome meal.

  • Total Time: 50 minutes
  • Yield: 5 servings

Ingredients

Soup Base

  • 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 (such as 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
  • 1 (400 g / 14 oz) tin cannellini beans, butter beans, or chickpeas (drained)
  • ½ teaspoon salt (more to taste)
  • Black pepper (to taste)
  • A couple of big handfuls shredded kale

Cashew Cream

  • 100 g (⅔ cup) cashews
  • 250 ml (1 cup) water

Instructions

  1. Soak Cashews: Place the cashews in a bowl and cover with boiling water. Set aside to soak while prepping the soup ingredients.
  2. Sauté Vegetables: Heat the olive oil and vegan butter in a large pan over medium heat. Add the chopped onion, sliced leek, diced celery, diced carrots, and crushed garlic. Cook gently for about 10 minutes until the vegetables become soft but not browned.
  3. Add Flour: Stir in the plain flour and cook for a couple more minutes, stirring constantly to form a roux and remove the raw flour taste.
  4. Incorporate Stock: Gradually pour in the vegetable bouillon a little at a time while stirring continuously to prevent lumps from forming.
  5. Add Herbs and Rice: Stir in the dried thyme, oregano, rosemary, tarragon, bay leaf, basmati and wild rice blend, drained beans, salt, and plenty of black pepper to season.
  6. Simmer Soup: Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring often to prevent the rice from sticking, until the rice is tender and the soup is thickened.
  7. Add Kale: Add the shredded kale to the soup and cook for another minute or two until the kale has wilted and softened.
  8. Prepare Cashew Cream: Drain the soaked cashews and place them in a blender with 250 ml water. Blend until completely smooth, stopping to scrape down the sides as needed to achieve a creamy consistency.
  9. Combine and Adjust Seasoning: Stir the creamy cashew mixture into the soup. Taste and adjust the seasoning with additional salt and pepper if desired. Remove the bay leaf before serving.

Notes

  • Use canned beans of your choice such as cannellini, butter beans, or chickpeas depending on your preference.
  • For a richer flavor, use homemade vegetable stock instead of store-bought bouillon.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • The cashew cream adds a rich and velvety texture while keeping the soup vegan and dairy-free.
  • If you want a thicker soup, reduce the liquid slightly or cook a bit longer to evaporate excess broth.
  • Leftovers keep well refrigerated for 3-4 days and the flavor improves as it sits.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://yourdailycook.com/vegetable-rice-soup-vegan-recipe/