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Slow Cooker Vegan Wild Rice Soup Recipe
This Vegan Wild Rice Soup is wholesome, creamy, and filled with aromatic herbs. Serve with your favorite crusty bread, side salad, or alone topped with vegan parmesan cheese.
Equipment
Ingredients
Soup Ingredients
- 1 yellow onion diced
- 1 cup celery diced (about 4 celery ribs)
- 1 cup carrots diced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 2-3 sprigs fresh thyme
- 1 bay leaf
- 8 cups low sodium vegetable broth
- 1 cup wild rice blend
- 3/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
Roux
- 2 tablespoons vegan butter
- 1/4 teaspoon all purpose flour
- 1/2 cup unsweetened plant-based milk
Instructions
- Add onion, celery, carrots, garlic, thyme, bay leaf, broth, wild rice, salt, and pepper to your slow cooker.
- Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours.
- When done, remove bay leaf and thyme stems.
- In a saucepan over medium heat, add the butter. Once melted, stir in the flour and cook for 1 minute. Slowly whisk in the milk until no lumps remain. Continue to cook another minute, or until thick and creamy.
- Add the flour mixture to the slow cooker. Stir to combine. Season to taste with additional salt and pepper.
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Notes
- The flour mixture might be really thick. This is okay. Once you add it to the soup, it’ll liquify and make the soup nice and creamy. Just use a fork to help it mix into the soup.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Sodium: 379mg | Fiber: 4g | Sugar: 4g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Is the flour measurement right?