This is a sponsored by Silk. The opinions and text are all mine.
It's finally Fall...which is both crazy (where did the summer go) and exciting! The weather is starting to cool down here in Orange County....well kind of. and even though it barely feels like Fall, I'm ready to start enjoying soup for dinner every night.
There's a reason Fall is the favorite season of many – the slightly brisk air, pumpkin patches and of course, that autumn glow everywhere you look. Fall is when things start to slooooow down from the crazy summer and we finally get to enjoy all the fruits and veggies of the summer harvest. I know a lot of us have summer gardens. so how about a Fall soup recipe to use those veggies in. Our family just loves soup - and it's easy to make too. here, I am sharing one of my new favorite soup recipes for Vegan Fall Wild Rice and Vegetable Soup.
Many of you may already know that I am vegetarian. and when I can, I like to eat vegan. This recipe is creamy, savory and full of hearty vegetables and wild rice. it's dairy-free and uses Silk Unsweetened Almondmilk. whether you're vegan, vegetarian, or just looking to get more plants into your diet, Silk is a great dairy-free, plant-based option AND when you buy it at Target, you'll get savings to fit your lifestyle. Silk and So Delicious Dairy Free products are available at Target. and if you download and use the Target app, you can get 10-15% off on them between 10/14 – 11/11 - this includes Silk Half Gallons & Silk & So Delicious Dairy Free plant-based yogurts.
You don't have to ask me twice to go to Target...it's my FAVORITE store. Everything you need for this recipe is available at Target. plus, with the savings you get with the Target app, you can head over to the seasonal section and pick out some cute Fall decorations.
How to Make Vegan Fall Wild Rice and Vegetable Soup
This soup is full of family-friendly vegetables and has a great Fall flavor. Earthy and savory. What's great about this soup, and most other soups, is that you can prepare and make it ahead of time to have an easy family dinner on those busy nights. It's also pretty easy to make many of your soup recipes dairy-free. just substitute the milk for Silk for So Delicious Dairy Free products.
The most time consuming part of this recipe is the chopping. Once you get everything chopped, the rest is easy. first step, in a large pot on the stovetop, sauté onions, celery and mushrooms with oil until onions are translucent using medium heat.
Add carrots, potatoes, vegetable broth, salt, chicken seasoning and garlic. If you are using uncooked wild rice, add that too. but i choose to use the precooked wild rice found at Target because wild rice is hard to find. don't use brown or white rice. stir everything together and bring to a boil. once boiling, turn down heat to low and simmer.
Once the carrots and potatoes are tender add the cooked wild rice. Then it's time to make the roux. tmelt the butter in a small saucepan. Whisk in the flour. Let the mixture cook for two minutes. whisk in the almondmilk, a little bit at a time, until you have a smooth, thickened sauce. Remember, you can use cashewmilk or coconutmilk instead.
The final step is to mix the roux with the soup in the large pot. stir until combined and soup starts to thicken. remove from heat. enjoy! I love this soup so much...one because i love veggies, and too, because it's so flavorful and creamy. If you like mushrooms, that's a plus too...although they aren't overwhelming in flavor.
Vegan Fall Wild Rice and Vegetable Soup Recipe
For the Soup:
2 Tbsp oil
½ cup chopped onions
5 stalks celery, chopped
8 ounces fresh mushrooms, sliced
5-6 medium carrots, chopped
2 medium potatoes or 8-9 baby dutch potatoes
3 tsp minced garlic cloves 4 cups vegetable broth
1 teaspoon salt
1 teaspoon chicken seasoning
½ teaspoon dried thyme
2 cups water
2 cups of precooked wild rice (found at Target) or 1 cup of uncooked
For the roux:
6 tablespoons vegan butter (regular butter can be used)
½ cup flour
2 cups Silk unsweetened almondmilk (So Delicious Dairy Free Cashewmilk or CoconutMilk can be used too)
Directions: In a large pot on the stovetop, sauté onions, celery and mushrooms with oil until onions are translucent using medium heat. Add carrots, potatoes, vegetable broth, salt, chicken seasoning, garlic, thyme and water. If you are using uncooked wild rice, add that too. stir together and bring to a boil.
Turn down heat to low and simmer. Once the carrots and potatoes are tender add the cooked wild rice.
Melt the butter in a small saucepan. Whisk in the flour. Let the mixture cook for two minutes. Whisk in the almond milk, a little bit at a time, until you have a smooth, thickened sauce. Mix the roux with the soup in the large pot. Stir until combined and soup starts to thicken. Remove from heat. Enjoy!
Makes 8 servings.