Description
A hearty and creamy vegan wild rice mushroom soup made in the Instant Pot, packed with protein and autumn flavors.
Ingredients
Scale
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 6 cloves garlic, chopped
- 10 ounces mixed mushrooms, sliced
- 8 ounces dried cannellini beans, soaked for 15 minutes
- 1 cup uncooked wild rice
- 4 cups vegetable broth
- 2 1/2 cups water (or more vegetable broth)
- 2 teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- Bouquet Garni: 2 dried bay leaves, fresh thyme, sage, and rosemary tied together
- 2 cups cold creamy plant-based milk (e.g., coconut milk or oat milk)
- 1/4 cup cornstarch or arrowroot powder
Instructions
- Soak the cannellini beans for 15 minutes in cool water. Discard the soak water and rinse.
- Lightly grease the inner pot of the Instant Pot (optional).
- Combine onions, carrots, celery, garlic, mushrooms, soaked cannellini beans, wild rice, vegetable broth, water, salt, black pepper, and bouquet garni in the Instant Pot.
- Secure the lid and set the Pressure Release to Sealing.
- Select the Pressure Cook setting at high pressure for 45 minutes.
- After the timer beeps, perform a quick pressure release.
- Remove the bouquet garni.
- Make a slurry by whisking together plant-based milk and cornstarch/oatroot powder.
- Select the Saute setting, add the slurry, and cook for 5 minutes or until thickened.
- Optionally, blend half the soup for a creamier texture.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
This soup can be served with crusty bread or a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg