Vegan Creamy Mushroom and Wild Rice Soup with Thyme - Vegan
The Vegan Creamy Mushroom and Wild Rice Soup with Thyme is a delightful fusion of hearty ingredients and comforting flavors, perfect for those chilly autumn and winter days. In every spoonful, you'll find the earthy, rich taste of assorted mushrooms paired with the nutty chewiness of wild rice, all enveloped in a creamy coconut milk base that’s accentuated by the aromatic touch of fresh thyme.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 16 oz assorted mushrooms, sliced
- 1 cup wild rice, uncooked
- 6 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons fresh thyme leaves, plus extra for garnish
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/4 cup nutritional yeast
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- Stir in the mushrooms and cook until they begin to release their moisture and brown, around 5 minutes.
- Add the wild rice and cook for another 2 minutes, stirring to coat with the vegetable and mushroom mixture.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover, and simmer for 45 minutes, or until the wild rice is tender.
- Stir in the coconut milk, fresh thyme, soy sauce, salt, black pepper, and nutritional yeast.
- Simmer for an additional 10 minutes to let the flavors meld together.
- Adjust seasoning if necessary and serve hot, garnished with extra thyme leaves.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 33gProtéines: 6gFat: 14gSucre: 4g
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