Vegan White Bean Wild Rice Soup

thecuriouschickpea.com

Angela Brown

1 tbsp olive oil

1 cup diced (1 small) yellow onion

1 cup diced (2 to 3 medium) carrots

1 cup diced (3 to 4 stalks) celery

4 cloves garlic, minced

2 tbsp vegan butter

¼ cup all purpose flour (or gluten free flour)

4 cups chicken-style vegetable broth

1 cup (5.5oz/155g) wild rice, rinsed

15oz can cannellini or other white beans, drained and rinsed

4 sprigs fresh thyme (1 ½ tsp dried)

¼ tsp ground turmeric (optional, for color)

1 tsp salt, more to taste

black pepper, to taste

1 tbsp chopped fresh tarragon (1 tsp dried)

subheading: Cashew Cream*:

¾ cups raw cashews

1 cup chicken-style vegetable broth

Directions at thecuriouschickpea.com

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