Wild Rice Soup

Ingredients

• 2 cups unsweetened almond milk
• ⅔ cup raw cashews
• ½ cup cooked cannellini beans, drained and rinsed
• 4 tablespoons white miso paste
• 4 teaspoons Dijon mustard
• 4 tablespoons extra-virgin olive oil
• 2 bunch scallions, white and light green parts, chopped
• 2 celery stalk, chopped
• 2 large carrot, chopped
• 16 ounces cremini mushrooms, sliced
• 2 teaspoon sea salt
• 8 garlic cloves, minced
• 4 tablespoons minced rosemary
• 2 bunch of thyme, bundled
• 2½ cups cooked cannellini beans, drained and rinsed
• 1 teaspoon freshly ground black pepper, more for serving
• 8 cups water
• 2 cup cooked wild rice
• 2 to 4 tablespoons fresh lemon juice
• 8 cups chopped kale
• Chopped parsley for garnish, optional
• Pinches of red pepper flakes, optional

Instructions

• Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
• Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
• Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
• Remove the thyme bundle and stir in the cashew mixture, rice, 2 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.