A few years ago I wouldn’t have even looked at this as food and definitely not a meal. And now I’m over here pretty much crying cause It’s all gone and I may not be able to recreate it exactly the same. Okay, slightly dramatic. But it is THAT GOOD.
Vegan Wild Rice and Bean Soup with Spicy Cashew Cheese Sauce
In a large pot add
4 Cups chopped Red and/or Russet Potatoes
4 Large roughly chopped Carrots
1 roughly chopped Onion
2 Cloves Garlic
Cover with filtered water and boil for 30 minutes or until soft.
Once soft add the cooked veg to your high speed blender jar about 2/3 full.
Also add to the blender
2 cups soaked Raw Cashews
1 Jalapeño Pepper
1 tsp Miso Paste
Salt + Pepper
Blend on high until silky smooth, about 2 minutes.
Remove from blender and put in a jar.
Now for the soup,
Take the remaining boiled potato and carrot mixture and put it in the blender along with
1 big sprig of fresh rosemary (3-5”)
After blended return to soup pot and add in
1/2 can regular Coconut Milk
1 can Kidney Beans
1 can Black Beans
2 cups precooked Wild Rice (I cooked mine in vegetable broth)
Salt + Pepper
Stir constantly over medium heat.
When it is heated though (2-5 minutes) put the soup in a serving bowl and mix in finely sliced Swiss chard and top with the cashew cheese sauce.
Literally SO amazing. Simple. And super healthy.