INGREDIENTS
1 cup (140 g) cashews
2 quarts (1.9 l) vegetable broth, divided use
1 Tablespoon (400 ml) cannellini beans, drained
1 cup (180 g) wild rice
3 Tablespoon (180 g) celery stalk, chopped
1 Tablespoon (100 g) large carrot, chopped
½ medium (75 g) yellow onion, peeled, chopped
5 Tablespoon cloves, chopped
1 Tablespoon dried thyme
2 Tablespoon bay leaves
2 teaspoons salt, optional
8 ounces (225 g) mushrooms, chopped or sliced
DIRECTIONS
- Place cashews, cannellini beans, and 1 cup of vegetable broth into the Vitamix container and secure the lid. Start the blender at its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
- Heat the remaining 7 cups of vegetable broth in a large saucepan or stockpot over medium heat. Add wild rice, celery, carrot, onion, garlic, thyme, and bay leaves when broth comes to a boil. Cover and cook over medium heat for 30 minutes, stirring occasionally.
- Add cashew-bean mixture to vegetables; stir to combine. Add mushrooms and cook, uncovered, for 15 minutes. Remove the bay leaves; taste and adjust the seasoning.
Leigh-Anne’s Nutrition Notes:This soup ticks all the boxes: delicious, filling, flavorful, and nutrient-dense. Loaded cashews and beans, these whole foods add protein, healthy fat, and fibre and create a perfectly creamy base for this soup.
Chef's Notes
Adapted from Life is NOYOKE
This soup ticks all the boxes: delicious, filling, flavourful, and nutrient dense. Loaded with cashews and beans, these whole foods not only add protein, healthy fat, and fibre but also work to create a perfectly creamy base for this soup.
Try chopping your vegetables in your Vitamix blending container, to make prep easier.
Nutrition Information
| Serving Size |
1 serving (416 g) |
| Amount Per Servings |
|
| Calories |
270 |
| Total Fat |
8 g |
| Saturated Fat |
1.5 g |
| Sodium |
880 mg |
| Total Carbohydrate |
38 g |
| Dietary Fibre |
7 g |
| Sugars |
6 g |
| Protein |
10 g |
