Bakerita · by Rachel★ 5.0 (13)
Vegan Mushroom Wild Rice Soup
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 13%
CARBS 40G42% OF CAL
4G FIBER29G OTHER7G TOTAL SUGAR
FAT 22G53% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan mushroom and wild rice soup made in one pot with vegetables, coconut milk, and aromatic herbs. Cozy and comforting, it's a hearty dinner option for cold evenings.
mainsoupbeans🥄 saucepan🍲 stockpotdairy freegluten free
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
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
CAL 19%·PRO 13%
CARBS 40G42% OF CAL
4G FIBER29G OTHER7G TOTAL SUGAR
FAT 22G53% OF CAL
16G SAT7G UNSAT
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.