Wild Rice Soup

Ingredients

• 1 cup unsweetened almond milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans (drained and rinsed)
• 2 tablespoons white miso paste
• 2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions (white and light green parts, chopped)
• 1 celery stalk (chopped)
• 1 large carrot (chopped)
• 8 ounces cremini mushrooms (sliced)
• 1 teaspoon sea salt
• 4 garlic cloves (minced)
• 2 tablespoons minced rosemary
• 1 bunch of thyme (bundled)
• 1¼ cups cooked cannellini beans (drained and rinsed)
• ½ teaspoon freshly ground black pepper (more for serving)
• 4 cups water
• 1 cup cooked wild rice
• 1 to 2 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish (optional)
• Pinches of red pepper flakes (optional)

Instructions

1. 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.
2. 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.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 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.