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This satisfying vegan Creamy Rice Soup with Vegetables will be one of your favorite dishes this season! Super creamy and rich without using any dairy. Made gluten-free with brown basmati rice.
Chilly fall afternoons means cuddling up on a couch with a cozy blanket, good book, a cup of tea and a big bowl of soup. It’s my favorite. This creamy rice soup with vegetables is just perfect for that. So comforting, hearty, vibrant and delicious. Exactly what I need every other night this season.
HOW TO MAKE HEALTHY HOMEMADE SOUP
Soup is one of the easiest dishes to make in my opinion. You literally throw everything into a pot, grab a cup of tea and relax until it’s done! Okay maybe it requires a few steps but they’re so easy!
1. Once all the veggies are chopped, sauté them in avocado oil with some himalayan salt and black pepper. I love adding salt and pepper throughout the whole cooking process. Then sprinkle the tapioca flour over the vegetables.
2. This step is optional but I totally recommend doing it. Stir in dry white wine and cook for a few minutes until the wine has evaporated. It adds so much great flavor!
3. Add fresh thyme, bay leaves, rice and vegetable broth. Give it a mix and bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender (about 25-30 minutes) depending on what kind of rice you’re using.
4.Then, stir in the coconut milk, season with salt and pepper. Turn off the heat and add lemon juice to brighten up the flavor! Garnish with fresh thyme and you’re done!
HOW DO YOU MAKE A SOUP CREAMY WITHOUT DAIRY
1.Substitute the avocado oil with vegan or grass-fed butter.
2.Add in a little bit of flour to thicken up the soup. I used tapioca flour, but any flour will work!
3. The most important way to make the soup super creamy in my opinion, is adding full-fat coconut milk! So good!!!
Let me know if you make this creamy rice soup with vegetables yourself!
If you’re in need of more cozy dishes check out my all my healthier dinner recipes. Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe
Ingredients
1 cup brown basmati rice or rice of choice
6-7 cups of vegetable stock depending on the consistency you like
2 tbsp avocado oil
1 onion, chopped
2 celery stalks, chopped
3 carrots, chopped
3-4 cups mushrooms, chopped
2 garlic cloves, minced
1/3 cup dry white wine (optional)
2 tbsp tapioca flour
1 tbsp fresh thyme
1 can full-fat coconut milk
1 tbsp lemon juice
fresh thyme to garnish
Instructions
In a large pot, heat up avocado oil. Add all the chopped vegetables, a teaspoon of salt and 1/2 teaspoon black pepper. Cook for about 7-8 minutes or until tender, stirring occasionally.
Sprinkle the flour over the vegetables and mix in.
2. This step is optional but I totally recommend doing it. Pour in dry white wine and cook for a few minutes until the wine has evaporated. Stir frequently.
3. Add fresh thyme, bay leaves, rice and vegetable broth. Give it a mix and bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender (about 25-30 minutes) depending on what kind of rice you're using.
4.Stir in the coconut milk, season with salt and pepper. Turn off the heat and add lemon juice to brighten up the flavor! Garnish with fresh thyme and you're done!
Ingredients
1 cup brown basmati rice or rice of choice
6-7 cups of vegetable stock depending on the consistency you like
2 tbsp avocado oil
1 onion, chopped
2 celery stalks, chopped
3 carrots, chopped
3-4 cups mushrooms, chopped
2 garlic cloves, minced
1/3 cup dry white wine (optional)
2 tbsp tapioca flour
1 tbsp fresh thyme
1 can full-fat coconut milk
1 tbsp lemon juice
fresh thyme to garnish