Vegan Mushroom Wild Rice Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan soup made with mushrooms, wild rice, and vegetables in a light coconut broth. Cozy and warming, it's ready in under an hour and works well as a filling dinner on chilly nights.
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
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.