DINNER CREAMY WILD RICE SOUP - Made 6 servings 1 1/4 cup is a serving for 8SP!
What you need:
VEG
- 1 tbsp minced garlic in olive oil
- 1/3 cup diced onion
- 1/2 cup diced carrots
- 1 cup sliced bella mushrooms
CARB
- 1 cup diced potato
- 1 cup wild rice blend
LIQUID
- 1 cup water
- 32 oz( 4 cups vegetable broth)
- 1/2 cup oat milk
- 2 tbsp lemon juice
CASHEW SAUCE
- 1 cup raw cashews, soaked
- about 1/4 cup of water from soaked cashews
- 1/8 th cup lemon juice
- 1/2 cup unsweetened oat milk
SEASONINGS:
salt + pepper to taste
garlic powder
dried parsley
dried Italian
HOW TO MAKE:
STEP 1 - Dice up all your veggies needed, in a pan add olive oil spray and 1 tbsp minced garlic,next add your vegetables onions, carrots, mushrooms, and potatoes. Now add your seasonings and mix together let cook with lid for 5 minutes.
STEP 2 - Add your rice next, then vegetable broth, place lid on and simmer on medium low heat for 25 minutes. While your soup is simmering make your cashew sour cream. Add your 1 cup soaked cashews in a blinder along with 1/8 th cup of the water the cashew was in, add about 1/8th cup of lemon juice, oat milk,
and seasonings, then blend until very smooth.
STEP 3 - Add your spinach into the soup, now slowly add in your cashew cream and mix into the soup. Place lid on and simmer for additional 15 minutes on low. Once soup is done store in container and place in he fridge.