Vegan Mushroom Wild Rice Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan soup built on mushrooms, wild rice, and vegetables simmered in vegetable broth and coconut milk. It's warm and comforting with earthy flavors from the mushrooms and thyme. Perfect for a cozy dinner on chilly nights.
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons avocado oil or olive oil
- 1 large shallot (diced)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (peeled and diced)
- 8 oz. mushrooms (sliced, any variety will do - I used a mix of white , cremini and oyster mushrooms)
- 1 tablespoon freshly minced garlic
- 5 cups vegetable broth
- 1 (15 oz) can full-fat coconut milk
- 1/2 teaspoon dried thyme
- 1 cup uncooked Bob’s Red Mill Wild & Brown Rice
- 1 tablespoon tapioca flour (arrowroot starch or cornstarch)
- Salt and pepper (to taste)
- Handful of fresh (chopped parsley, optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 710mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.