Wild Rice Soup with Creamy Cashew-Miso & Kale

Unsweetened almond milk: Makes a creamy base without overpowering the flavors.
Raw cashews: Soak them if you can to ensure the soup base gets ultra smooth.
Cooked cannellini beans: Provide protein and help thicken the base naturally.
White miso paste: Adds a subtle umami depth—don’t skip this!
Dijon mustard: Brings a little tang that balances the creaminess.
Extra-virgin olive oil: For sautéing vegetables with rich flavor.
Scallions (white and light green parts): Offer a mild onion flavor without being too sharp.
Celery stalk: Adds freshness and crunch.
Large carrot: Sweetens the broth naturally.
Cremini mushrooms: Bring earthiness and meaty texture.
Sea salt: Enhances all the flavors.
Garlic cloves: Just enough to give a fragrant kick.
Minced rosemary and thyme bundle: For herbal notes that elevate the soup.
Freshly ground black pepper: Adds warmth and mild heat.
Water: The soup’s base, you can swap for vegetable broth if you want extra richness.
Cooked wild rice: The star grain that gives this soup its signature texture.
Fresh lemon juice: Brightens the whole bowl just before serving.
Chopped kale: Adds green freshness and a little chew.
Chopped parsley (optional): For garnish and extra green color.
Red pepper flakes (optional): If you like a little heat, these are lovely.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love tweaking this Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe depending on what I have in the fridge or to match the season. Feel free to personalize—it’s forgiving and welcomes your creativity!

Swap greens: I’ve swapped kale for Swiss chard or spinach when I didn’t have kale; all work wonderfully and soften quickly.
Add spice: Sometimes I add a dash more red pepper flakes or a pinch of smoked paprika for a smoky twist.
Make it heartier: Toss in cooked chicken or tofu cubes if you want some extra protein beyond beans.
Use vegetable broth: Replacing water with broth gives extra depth if you want a richer soup base.

How to Make Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe

Step 1: Blend the Creamy Cashew-Miso Base

Start by tossing the almond milk, raw cashews, cooked cannellini beans, white miso paste, and Dijon mustard into a blender. Blend until completely smooth and creamy. I discovered this trick when I realized the cashews alone didn’t get the creaminess I wanted—adding beans creates a luxuriously thick consistency without any dairy. Set this aside while you cook the veggies.

Step 2: Sauté the Vegetables

Heat up olive oil in a large pot over medium heat. Add chopped scallions, celery, carrots, mushrooms, and a pinch of sea salt. Cook, stirring occasionally, until the mushrooms release their juices and soften—about 8 to 10 minutes. This step is key because it builds the flavor foundation; don’t rush it or overcrowd the pan.

Step 3: Add Herbs, Beans, and Simmer

Stir in the minced garlic, rosemary, bundled thyme, cooked cannellini beans, black pepper, and water. Cover and let this simmer gently for 20 minutes to marry all the flavors. I usually check halfway to give it a gentle stir—just enough to make sure nothing sticks and everything blends beautifully.

Step 4: Finish with Creamy Base, Rice, and Kale

Remove the thyme bundle and add the creamy cashew-miso base, cooked wild rice, a tablespoon of fresh lemon juice, and chopped kale. Simmer on low until the kale is just wilted, about 5 minutes. The lemon juice at this stage really brightens the soup—it’s a little trick I’ve grown to love for balancing the earthiness.

Step 5: Taste and Serve

Give your soup a final taste test. Adjust salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh parsley and a sprinkle of red pepper flakes if you want a bit of kick. My family goes crazy for this last touch because it adds color and an extra layer of flavor.

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Pro Tips for Making Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe

Soak Your Cashews: Even 30 minutes soaking makes blending easier and gives an ultra-silky soup base.
Don’t Skip the Miso: It’s subtle but adds needed umami that turns this soup from simple to spectacular.
Use a Bundle for Herbs: Tying rosemary and thyme in kitchen twine means easy removal without stray leaves floating in your soup.
Avoid Overcooking Kale: Adding kale last and simmering just until wilted preserves its color and texture perfectly.

How to Serve Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe

Two white bowls are filled with a clear broth soup containing layers of dark green kale pieces, white beans, sliced light brown mushrooms, and bright orange carrot chunks, scattered with small green herbs and red chili flakes. One bowl has a silver spoon resting inside it, with the vegetables and beans visible under the broth's surface. To the right, a turquoise pot with handles holds more soup, showing the same layers of veggie ingredients. Around the bowls on a white marbled surface, there are a couple of clear water glasses, fresh parsley leaves, two silver spoons, a sliced lemon on a white plate with dark dots, and a beige and blue-striped cloth. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with fresh chopped parsley for brightness and a handful of red pepper flakes if I want a little heat. Sometimes I add a drizzle of good olive oil or a squeeze of extra lemon juice right on top—it instantly perks up the flavor.

Side Dishes

This soup pairs wonderfully with crusty whole-grain bread or garlic toast for dipping. I often serve it alongside a simple green salad with tangy vinaigrette to keep things light but satisfying.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out small pumpkins or mini bread bowls—it makes for a lovely, rustic presentation that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I let the soup cool completely, then keep it in an airtight container in the fridge. It stays fresh and flavors deepen overnight, which means it tastes even better the next day—perfect for busy weeknights.

Freezing

I’ve frozen this soup successfully in portioned containers. Since the kale can get a bit softer after freezing, I prefer to add a little fresh kale when reheating if you want that fresh texture back.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or plant milk to loosen it up. Fresh lemon juice added at the end freshens the flavors beautifully after reheating.

FAQs

Can I use different nuts instead of cashews for this soup?

While cashews blend into a creamy, neutral base, you can experiment with soaked almonds or macadamia nuts. Just note that the flavor and texture will differ slightly, and you might need to adjust soaking or blending times to get that smooth consistency.
Is wild rice necessary, or can I substitute another grain?

Wild rice adds a chewy texture and nutty flavor that’s signature to this soup. But you can substitute with brown rice, quinoa, or farro if you prefer—just be mindful of cooking times and adjust accordingly.
Can I make this soup gluten-free?

Absolutely! This Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe is naturally gluten-free, just double-check that your miso paste is gluten-free, as some brands may contain barley or wheat.
How do I store leftover soup to maintain its flavor?

Store leftovers in airtight containers in the fridge. Adding fresh lemon juice before serving will revive the flavors, and reheating gently helps maintain the creamy texture. Avoid freezing if you’re picky about kale texture, or add fresh greens after reheating.

Final Thoughts

I can’t recommend this Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe enough—it’s become one of those comfort foods I turn to again and again. The creamy texture without dairy, the hearty grains and greens, and the depth of flavor all come together so beautifully it’s like your kitchen is hugging you with every spoonful. Trust me, once you make it, you’ll want it in your rotation too. Give it a try and enjoy the cozy vibes!

I absolutely love this Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe because it feels like a warm hug in a bowl. When I first tried it, I was surprised by how rich and creamy the soup was despite no dairy in sight—thanks to the cashews and miso working their magic together. It’s perfect for cozy evenings, when you want something nourishing but not too heavy.

You’ll find that this Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe is not just comforting but also packed with flavors and textures that make every spoonful exciting. The earthiness of wild rice paired with fresh kale and the subtle tang of lemon juice makes it a weeknight staple in my kitchen that’s easy to whip up and will satisfy the whole family.

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Why You’ll Love This Recipe

Creamy Yet Dairy-Free: The cashew-miso base gives richness without any cream or milk.
Hearty and Nutrient-Dense: Wild rice, kale, and beans pack in fiber and protein for lasting fullness.
Easy to Customize: You can tweak the herbs or spice level to suit your taste perfectly.
Comfort Food That’s Also Nourishing: Great for chilly days but still feels fresh and vibrant.

The image shows a large white pot filled with creamy soup that has visible layers of green kale, orange carrot pieces, light beige beans, and slices of brown mushrooms floating in the broth, placed on a white marbled surface. Two white bowls are nearby filled with the same soup, one of which has a spoon inside. The bowls reveal the same layers and mix of ingredients. Around the scene, there are two glasses with a light liquid, a light-colored linen cloth, green parsley sprigs, a small plate holding a cut lemon, and a round bread loaf with seeds on a wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients for this soup work beautifully together to build layers of flavor and texture. When shopping, fresh herbs and good-quality miso paste truly make a difference in how vibrant your soup will taste.

Unsweetened almond milk: Makes a creamy base without overpowering the flavors.
Raw cashews: Soak them if you can to ensure the soup base gets ultra smooth.
Cooked cannellini beans: Provide protein and help thicken the base naturally.
White miso paste: Adds a subtle umami depth—don’t skip this!
Dijon mustard: Brings a little tang that balances the creaminess.
Extra-virgin olive oil: For sautéing vegetables with rich flavor.
Scallions (white and light green parts): Offer a mild onion flavor without being too sharp.
Celery stalk: Adds freshness and crunch.
Large carrot: Sweetens the broth naturally.
Cremini mushrooms: Bring earthiness and meaty texture.
Sea salt: Enhances all the flavors.
Garlic cloves: Just enough to give a fragrant kick.
Minced rosemary and thyme bundle: For herbal notes that elevate the soup.
Freshly ground black pepper: Adds warmth and mild heat.
Water: The soup’s base, you can swap for vegetable broth if you want extra richness.
Cooked wild rice: The star grain that gives this soup its signature texture.
Fresh lemon juice: Brightens the whole bowl just before serving.
Chopped kale: Adds green freshness and a little chew.
Chopped parsley (optional): For garnish and extra green color.
Red pepper flakes (optional): If you like a little heat, these are lovely.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Swap greens: I’ve swapped kale for Swiss chard or spinach when I didn’t have kale; all work wonderfully and soften quickly.
Add spice: Sometimes I add a dash more red pepper flakes or a pinch of smoked paprika for a smoky twist.
Make it heartier: Toss in cooked chicken or tofu cubes if you want some extra protein beyond beans.
Use vegetable broth: Replacing water with broth gives extra depth if you want a richer soup base.

How to Make Wild Rice Soup with Creamy Cashew-Miso Base and Kale Recipe