Wild Rice Soup - New and Improved!!!
When I adapted Heartbeet Kitchen Rustic Tofu Wild Rice Soup to make it plant-based, my husband talked about it for days. So, I decide to update my own recipe to capture the best of Amanda’s delicious soup! Deep colors indicate nutrient dense plant foods. Jet black wild rice is a whole grain food with excellent nutrient density.
6 cups vegetable broth or stock
1 red onion
2 medium carrots
2 stalks celery
8 oz cremini (or baby bella) mushrooms
1 cup wild rice
Dried oregano
Fresh (2 sprigs) or dried thyme (1 teaspoon)
¾ cup cashews
1 Tablespoon of stone ground mustard
1 package firm tofu
Salt and pepper, to taste
Fresh parsley for garnish, chopped.
Cut vegetables into bite size pieces. Heat ¼ cup broth in a large pot or dutch oven. Sauté onion for one minute. Add carrots, celery, and mushroom. Sauté for seven more minutes. Stir in oregano and wild rice. Add vegetable broth and thyme. Bring to a boil, then reduce heat to a simmer and cover. Cook for 45-50 minutes, until wild rice is tender. While simmering, pour 1 cup of boiling water over cashews and mustard in a blender and leave to soak for 10-15 minutes. Drain the tofu on a wire rack and cut into cubes. Blend the cashew mixture and mix into the soup. Gently stir in the tofu cubes and cook for 10 minutes to warm through. Salt and pepper to taste. Garnish with chopped parsley.