Quick One-Pot Veggie and Wild Rice Soup

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves, small
  • 3 Carrots, medium
  • 3 Celery, ribs
  • 3 Garlic cloves, large
  • 1 Onion
  • 1 1/2 tsp Oregano
  • 1/2 tsp Parsley, dried
  • 1 Parsley, fresh
  • 1/2 tsp Thyme
  • 1 can White beans, organic

• Canned Goods

  • 4 3/16 cups Veggie broth, organic

• Condiments

  • 1/2 tbsp Miso, light
  • 1/4 tsp Mustard, dry ground

• Pasta & Grains

  • 1/2 cup Wild rice, organic

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Himalayan salt
  • 3 tbsp Nutritional yeast

• Dairy

  • 1 Cashew parmesan

• Liquids

  • 1 1/2 cups Water

Found on whereyougetyourprotein.com

Description

Ingredients

• 4 cups plus 3-4 tablespoons organic veggie broth, divided
• 1 onion, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 3 large garlic cloves, finely chopped
• 1 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dry ground mustard
• 1/2 teaspoon Himalayan salt
• 1/2 cup organic wild rice
• 1/2 Tablespoon light miso
• 3 Tablespoons nutritional yeast
• 1 can organic white beans, drained and rinsed
• 1 1/2 cups water
• 2 small bay leaves
• Fresh parsley
• Fresh ground black pepper
• Cashew Parmesan

Directions

• Chop your veggies and add them -along with 3 tablespoons broth, oregano, thyme, parsley, dry mustard, and salt- to a large soup pot. Stir and cover.
• Cook over medium heat for 5-7 minutes to slightly soften the veggies.
• Stir in the rice and cook a few more minutes.
• Add the remaining ingredients; -4 cups veggie broth, 1 1/2 cups water, miso, nutritional yeast, white beans and bay leaves.- Bring to a boil.
• Reduce the heat, cover and let simmer for 30-40 min, or until the rice is fully cooked.
• Remove bay leaves.
• Serve each bowl topped with fresh parsley, fresh ground pepper and cashew parm .

Nutrition