Welcome to my fall grocery budget series! This is the first recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This one is a creamy dairy-free soup that will quickly become a fall favorite because it’s so hearty and cozy. It features mushrooms, wild rice, carrots, and kale, and it’s made creamy with some coconut milk. I love this mushroom and wild rice soup for meal prep or storing in the freezer as well!
CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP
CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP
3-4
servings10
minutes1
hourThis creamy and shockingly dairy-free soup will quickly become a fall staple if you try it out.
Ingredients
1/4 cup olive oil
3/4 large yellow onion, diced
2-3 large carrots, diced
10oz sliced white mushrooms
4 garlic cloves, minced
1-2 tsp salt + more as needed
1/2 tsp black pepper
1 tsp dried thyme
2 tbsp cornstarch, arrowroot starch, or tapioca starch
1/2 cup nutritional yeast
3 + 1/4 cups vegetable broth
1/2 cup water, plus more as needed
2 tbsp coconut aminos or tamari
1 cup wild rice, thoroughly rinsed
1 heaping cup shredded kale
1/2 15oz can full-fat coconut milk, shaken
Directions
- Heat the olive oil over medium heat in a large pot, then add the diced onion and carrots.
- Cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add in the sliced mushrooms and minced garlic. Stir and cook for another 10 minutes.
- Mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes.
- Add in the starch and mix well to incorporate it into the vegetables. Do the same with the nutritional yeast.
- Pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice. Put a lid on the pot and bring the soup to a boil.
- Once boiling, reduce heat to medium-low and cook, covered, for 40-55 minutes, stirring occasionally.
- Once the rice is fully cooked, mix in the shredded kale and coconut milk. Allow the kale to wilt, then serve immediately or simmer over low heat until serving.
- Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to a month.
Notes
- If you’d like, you can swap the coconut milk for regular cream.
- If you don’t like kale, you can leave it out or replace it with spinach.
Submit your review | |
Looks so yummy! Do you ever try in the slow cooker?
I haven’t tried it yet, but will definitely share when I do!
This was amazing. Absolutely love it!
Soooo good ! Just made it tonight and trying out the whole haul this week. I’ve never used nutritional yeast or coconut aminos (had to Google what they look like to find them in TJs!) and I was pleasantly surprised. Great flavor.
I absolutely love this recipe and keep returning to it!
OMG, soooo rich and soooo good! I didn’t have kale or wild rice so I substituted spinach and made rice on the side. It made 3 separate meals: one just as soup with a little rice, one on a bed of rice, and one on a baked potato. This is going on a weekly rotation. I might even add broccoli next time.
This is one of the best soups I’ve ever had in my entire life