Creamy Wild Rice Soup

By: The Jaroudi Family

Serves 4-6

Ingredients:

4 cups of vegetable broth
2 cups of plant milk, unsweetened
4 celery stalks, chopped [160 g]
1/2 medium red onion, chopped [70 g]
1 - 15 oz can of cannellini beans (rinsed and drained) [425 g]

3/4 cup uncooked wild rice [146 g]
1/3 cup oat flour [41 g]
2 tsp white miso paste
1 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp ground sage
1/4 tsp ground rosemary
1/4 tsp black pepper

Directions:

1.) Add the vegetable broth, plant milk, celery, onions, uncooked wild rice, and seasoning in a large pot. Cook on medium heat and bring the soup to a simmer. Once simmering, turn the heat low and cover the pot with a stock pot lid. Stir occasionally and cook until the wild rice splits and becomes tender. (This will be around 30-40 minutes).

2.) Add in oat flour and miso paste. Stir well to remove clumps. The soup will thicken and become smooth.

3.) Lastly, add the can of cannellini beans.