1.5 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
0.25 teaspoon nutmeg
1 cup Cashews (soaked overnight)
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.
Add in the broth, cooked rice, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.
While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.
After 20 minutes, stir in the blended cashew mixture. Simmer for another 5 minutes and serve.