Wild Rice Soup

I actually saw this veganized in another vegan blog a year or two ago, and I am so sorry that I cannot remember where it was that I saw it. This is my (lower fat than the original) veganized recipe for wild rice soup. It is amazing, though not really health food.

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Wild Rice Soup

  • 3 Tbs Earth Balance (vegan margarine)
  • 1 small onion, minced
  • 1/2 cup Flour
  • 4 cups veggie or non-chicken broth ( I like Better Than Bouillon, No Chicken Base)
  • 2 cups cooked wild rice
  • 3 slices vegan ham substitute (or ham-style seitan), chopped (optional)
  • 1/2 cup carrot, shredded
  • 3 Tbs slivered or sliced almonds
  • 1/2 cup vegan white wine
  • salt (optional)
  • parsley/chives/scallions for garnish, optional
  1. Melt the Earth Balance over medium heat in soup pot.
  2. Add onions and saute until fragrant.
  3. Add flour, and cook over medium heat until it comes together with onions/Earth Balance.
  4. Add broth gradually and whisk with previous ingredients to combine thoroughly. Bring to a boil, and then cook for one minute longer.
  5. Add rice, vegan ham, carrot and almonds. Stir to combine and simmer an additional 5 minute.
  6. Add white wine, cook until heated through.
  7. Taste for salt; serve in bowls with garnish.
  8. Enjoy!

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3 Responses to Wild Rice Soup

  1. Jeni Treehugger says:

    NOM! That does look amazing. Beautiful photo 🙂

  2. Melanie says:

    When do you add the rice?

    • jodie says:

      Oops! I’m going to fix that in the recipe, but it’s with the vegan ham, carrots and almonds. The rice should already be cooked, so you’re really just heating it at this time.

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