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This Creamy Wild Rice Soup is every soup lovers dream! A creamy dairy free broth is filled with hearty wild rice and vegetables. 


6 servings

Total time

40 minutes


Dinner, Lunch


  • 1½ cups wild rice mix (cooked according to package directions)
  • 2 teaspoons coconut oil
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 2 carrots (diced)
  • 3 cloves garlic (minced)
  • 1 quart vegetable broth
  • 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon nutmeg
  • 1 cup Cashews (soaked overnight)


  1. In a soup pot over medium heat, melt the coconut oil. Add in the onion, celery, and carrots. Sautee until the vegetables are tender and the onion is translucent, about 5-7 minutes. Add in the garlic and sauté for another 30 seconds.
  2. Add in the broth, cooked rice, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.
  3. While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.
  4. After 20 minutes, stir in the blended cashew mixture. Simmer for another 5 minutes and serve.
  5. View the recipe instructions at Catching Seeds

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