Creamy Veggie & Wild Rice Soup Recipe

For Vegan

Generous and consoling, this moderate cooker smooth veggie and wild rice soup resembles an embrace in a bowl! Pressed with healthy ingredients like carrots, celery and spinach, it's healthy comfort food at its best. Dairy free, gluten free and for vegan.

this soup is all out winter comfort food. Yet additionally absolutely healthy.

It's stacked with a wide range of goodness – a lot of exemplary veggies, fantastic yukon potatoes and wild rice. It gets normally kind of smooth from the rice itself, however we siphon that up with a touch of almond milk at the end.

What's more, there's the special bonus that it just takes around 20 minutes of your time to prepare. Dump everything in the slow cooker and leave.

It's thick, it's stew-like and particularly a "man feast,", Particularly when presented with some bread or pita chips for dunking.

TIPS & TRICKS FOR THIS SLOW COOKER CREAMY VEGGIE & WILD RICE SOUP

1. This soup takes the full 8 hours in my crockpot in order for all the veggies to get perfectly tender. This may vary a bit for you, but just keep that in mind.

2. You can absolutely use whatever milk you’d like in place of the almond milk.

3. As you’ll see down below, fresh spinach leaves are added at the very end of the recipe. Do your best to mix them into the soup, but don’t worry if it’s not perfect. The spinach will wilt down during the 10 minutes of “rest time” and then you’ll be able to mix them in completely.

4. You may like to Top the soup with a touch of chopped parsley for a pop of freshness and a squeeze of lemon juice for brightness. 

---

RECIPE

CREAMY VEGGIE & WILD RICE SOUP

YIELD: ABOUT 5 TO 6 SERVINGS PREP TIME: 20 MINUTES COOK TIME: 8 HOURS TOTAL TIME: 8 HOURS 20 MINUTES

Hearty and comforting, this slow cooker creamy veggie & wild rice soup is like a hug in a bowl! Packed with wholesome ingredients like carrots, celery and spinach, it’s healthy comfort food at its finest. Dairy free, gluten free and vegan. 

INGREDIENTS

• 1 medium onion, diced

• 2 medium carrots, peeled and chopped

• 2 medium ribs celery, chopped

• 1 (8 ounce) package baby bella mushrooms, sliced

• 1 pound yukon potatoes, cut into ½ inch chunks

• ¾ cup uncooked wild rice blend

• 6 cups low-sodium vegetable broth

• 4 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• 1 (5 ounce) bag fresh baby spinach leaves

• 1 cup unsweetened plain almond milk

INSTRUCTIONS

1. Add the onion, carrots, celery, mushrooms, potatoes, rice, broth, garlic, salt, pepper, thyme and oregano to a crockpot and mix to combine.

2. Cover and cook on low for about 7 to 8 hours, until the veggies are tender and the rice is nice and soft.

3. Turn off the crockpot. Add in the spinach and almond milk and mix to combine. Place the cover back on the slow cooker and let sit for 10 minutes.

4. Give it another stir, then taste and add additional salt / pepper as needed (I typically add another about ½ teaspoon salt).

NUTRITION INFORMATION: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 148Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 554mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 5g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

---

Was This post useful?

Follow me on Twitter