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This time around we are making a Creamy Wild Rice Soup. This soup is definitely for the books, so make sure to take note.
I first discovered rice soups when I had Chinese rice soup. It was such a simple recipe but incredibly filling and super healthy. Then I discovered that this soup has been used for many generations as a healing food.
Whenever people get sick in certain areas in China, let's say with a cold or the flu, or anything else that sends you to bed, this is what will be on the table. It's so incredibly heartwarming and it has so many nutritional benefits that it feels it's healing both your body and your soul.
Well, I used that old recipe as inspiration and made my own rice soup with a few different elements. It's still really rich, both in taste and consistency, and incredibly healthy. But you will defiantly end up with a very different soup.
The first and most obvious switch I made was the rice. The typical Chinese rice soup is made with white rice. Instead, I used wild rice for this one. You could even use brown rice for a different effect but I just wanted to incorporate wild rice in my food a bit more and reap all the benefits of it.
You might think rice is rice, but in reality, they are all very different and some are more nutritious than others. And, wild rice might be leading the race on the healthiest rice out there. This colourful rice has a higher content of protein and fiber than the rest. It is low on calories and nutrient-dense food.
I'm trying to add more wild rice into my recipes since it's such a great source of minerals and plant-based protein. Just to give you an idea, wild rice has double the amount of protein as white rice. That is around 4 grams of protein for 100 grams of cooked wild rice.
As you can see, it's an incredible ingredient. And it's also a great source of vitamins and minerals. But we wanted variety, so I also added a few different veggies which you usually don't see in a rice soup. But aside from the nutrients, I also love having extra colour and texture in there. And cutting up a few veggies is a perfect and easy way to achieve that.
We are also adding a nut cream to make it super extra creamy and flavourful. For this step, I'm simply soaking cashew nuts and blending them with a bit of water and some nutritional yeast. I add it before the rice goes in so we really infuse the rice with these flavours.
This vegan soup is super loaded with all the good stuff and it's incredibly easy to make. I usually make a big batch, since it's a freezer-friendly soup. Especially if I see anyone at home getting sick, I make sure I have this in stock!
For the soup
For the nut cream
|Amount Per Serving|
|Calories 583||From Fat 238|
|% Daily Value*|
|Total Fat 26g||40.7%|
|Saturated Fat 4g||17.7%|
|Trans Fat 0g|
|Total Carbohydrate 85g||28.5%|
|Dietry Fiber 17g||67.2%|
|Vitamin A 13587.31IU||271.7%|
|Vitamin B-12 9.74µg||162.3%|
|Vitamin B-6 12.65mg||632.4%|
|Vitamin C 11.11mg||18.5%|
|Vitamin D 0IU||0%|
|Vitamin E 2.38mg||7.9%|
|Vitamin K1 55.27µg||69.1%|
|Folic Acid 0µg|
|Pantothenic acid 2.55mg||25.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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