Vegan Wild Rice Soup with Cashew Cream
This soup is so good that even non-vegans will enjoy it and never miss the meat and dairy! The wild rice and chickpeas are very filling and the cashew cream adds a lovely lushness. Using homemade vegetable stock (page 214) lets you control the flavor profile and the quality of the ingredients. This soup is perfect for lunch or as the starter for a bigger meal.
Servings 6 people
For the soup:
- 2 Tablespoons Olive or Vegetable oil
- 1 1/2 Cups Diced Onion
- 3 Cloves Garlic, minced
- 1 Cup Diced Carrot
- 1 Cup Diced Celery
- 1 Cup Organic Dried Chickpeas , soaked for 4 hours or overnight
- 1 1/4 Cup Organic Wild Rice or a Wild Rice Blend
- 1 Bay Leaf
- 1 Tablespoon Fresh Thyme Leaves
- 5 Cups Vegetable Stock (page 214) or water
- Sea Salt Kosher or fine, to taste
- Black Pepper Freshly Ground, to taste
For the cashew cream (optional):
- 1/2 Cup Raw Cashews , soaked for 30 minutes in hot water and then drained
- 1/2 Cup Fresh Water
Press Sauté on your electric pressure cooker. Add the oil to the inner pot and when it is hot, add the onions. Cook the onions until softened and translucent, about 4 minutes. Add the garlic and cook for 30 seconds, until fragrant. Stir in the carrots and celery. Cook until the vegetables are softened, about 4 minutes.
Add the drained chickpeas, wild rice, bay leaf, thyme, and stock. Stir well. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 25 minutes.
While the soup is cooking, make the cashew cream. Blend the soaked and drained cashews with the ½ cup (120 ml) fresh water in a blender until completely smooth. Set aside.
When the soup is finished, release the pressure naturally. Turn the steam release handle to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Stir in the cashew cream (if using) until completely incorporated. Add salt and pepper to taste. Serve immediately.