Dump & Done Wild Rice Soup

By: Richa Hingle

Dump & Done Wild Rice Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Nut-Free, Soy - Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, black pepper, contributed, cook 52 min, cup water, dried chickpeas, dried mushrooms, dried rosemary, dried thyme, easy, garlic powder, gluten free, modern, nut-free, onion flakes, poultry seasoning, prep 5 min, pressure cook, pure wild rice or a wild rice blend, raw cashews, salt, soup, soy - free, vegan, vegetable stock, vegetables, vegetarian recipes, wild rice

prep icon Prep Time
5 min
cook icon Cook Time
52 min

serving icon Servings
6 Servings
Ingredients
  • 1 cup pure wild rice or wild rice blend
  • 1 cup dried mushrooms
  • 1/2 to 3/4 cup dried chickpeas
  • 2 tbsp. onion flakes
  • 1 1/2 tsp. garlic powder
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1/4 tsp. black pepper
  • 4 1/2 cups vegetable stock
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup zucchini, chopped
  • 1 tsp. salt
  • 1/2 heaping cup raw cashews
  • 1 cup water
Instructions
  • Combine the wild rice, mushrooms, chickpeas, onion flakes, garlic powder, poultry seasoning, thyme, rosemary, and pepper in the Instant Pot. Add the stock, vegetables, and salt.
  • Lock the lid into place and set the Pressure Release valve to Sealing. Pressure Cook on High pressure for 42 minutes. Once the cooking cycle is done, let the pressure release naturally.
  • Meanwhile, make the cashew cream by blending cashews and water on high for 5 minutes, or until smooth. Alternatively, substitute with 1 cup non-dairy cream.
  • Open the lid and stir in the cashew cream. Select the Sauté setting and simmer until thickened to your preference, about 2 to 3 minutes. Taste for seasoning, adjusting if needed.
  • If you would like the soup a bit thinner, add more stock and let heat a few minutes. Select the Cancel setting. Serve the soup hot. Enjoy!
Notes
  • VARIATION
    For a spicier flavor: Add 1 teaspoon of taco seasoning and 1/2 cup (260 g) of salsa to the pot before pressure cooking. Fold in 1/2 cup (115 g) of vegan cream cheese or cashew cream after opening the lid. Sauté for 2 minutes to combine and thicken.
  • PER SERVING:
    Calories: 291
    Total Fat: 7 g
    Saturated Fat: 1 g
    Sodium: 463 mg
    Carbs: 49 g
    Fiber 6 g
    Sugar: 4 g
    Protein: 14 g
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