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Creamy Vegetable Rice Soup

Creamy Vegetable Rice Soup for Cozy Nights at Home

Creamy Vegetable Rice Soup is a vegan delight that brings warmth and comfort, filled with fresh vegetables and a luscious cashew cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Offers a rich flavor; substitute with another vegetable oil as needed.
  • 1 tablespoon Vegan Butter Provides creaminess and depth; use all olive oil for a lighter soup.
  • 1 medium Onion Essential for base flavor; shallots can work in a pinch.
  • 1 medium Leek Adds mild sweetness; green onions are a suitable alternative if needed.
  • 2 stalks Celery Brings crunch and flavor; fennel can replace it for a different taste.
  • 2 medium Carrots Sweetens the soup naturally; add more for a sweeter profile.
  • 4 cloves Garlic Infuses aroma; feel free to use garlic powder instead, adjusting the amount.
  • 2 tablespoons Plain (All-Purpose) Flour Thickens the soup beautifully; consider cornstarch for a gluten-free option.
  • 6 cups Vegetable Bouillon Enhances umami and depth; homemade stock is a lovely alternative.
  • 1 teaspoon Dried Thyme Boosts flavor; swap with your favorite herbs as you like.
  • 1 teaspoon Oregano
  • 1 teaspoon Rosemary
  • 1 teaspoon Tarragon
  • 1 leaf Bay Leaf Adds subtle depth; can be omitted if using fresh herbs.
  • 1 cup Basmati and Wild Rice Blend Provides hearty texture; swap with your preferred rice, adjusting cook time.
  • 1 can Canned Cannellini Beans Offers protein and creaminess; any white beans will do.
  • to taste teaspoon Salt Essential for flavor enhancement; adjust to your taste.
  • to taste teaspoon Black Pepper Essential for flavor enhancement; adjust to your taste.
  • 2 cups Shredded Kale Adds nutrition and texture; substitute with spinach if you prefer.
  • 1 cup Cashews Needed for creamy cashew cream; use store-bought alternatives for convenience.
  • 1/2 cup Water Assists in blending cashew cream; substitute with broth for extra flavor.

Equipment

  • Large pot
  • blender

Method
 

Steps
  1. Begin by soaking 1 cup of cashews in a bowl of boiling water for about 30 minutes.
  2. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of vegan butter over medium heat for about 2 minutes until melted.
  3. Add 1 diced onion, 1 chopped leek, 2 diced celery stalks, 2 sliced carrots, and 4 minced garlic cloves. Sauté for approximately 10 minutes.
  4. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine.
  5. Gradually whisk in 6 cups of vegetable bouillon to prevent lumps, stirring constantly.
  6. Stir in 1 teaspoon each of dried thyme, oregano, rosemary, tarragon, 1 bay leaf, 1 cup of basmati and wild rice blend, and 1 can of drained Cannellini beans.
  7. Cover and let the soup cook for approximately 20 minutes on low heat, stirring occasionally.
  8. Add 2 cups of shredded kale to the pot during the last 1-2 minutes of cooking.
  9. Drain the soaked cashews and transfer them to a blender. Add about ½ cup of water and blend until completely smooth.
  10. Stir the creamy cashew mixture into the soup, blending it thoroughly.
  11. Before serving, taste the soup and adjust the seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of vegetable broth if too thick.

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