Arick Kraus October 24, 2020 Fall Recipes
- Creamy base
1 cup unsweetened almond milk
⅓ cup raw cashews
¼ cup cooked cannellini beans, drained and rinsed
2 tablespoons white miso paste
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 bunch scallions, white and light green parts, chopped
1 celery stalk, chopped
1 large carrot, chopped
8 ounces cremini mushrooms, sliced
1 teaspoon sea salt
4 garlic cloves, minced
2 tablespoons minced rosemary
1 bunch of thyme, bundled
1¼ cups cooked cannellini beans, drained and rinsed
½ teaspoon freshly ground black pepper, more for serving
4 cups water
1 cup cooked wild rice
1 to 2 tablespoons fresh lemon juice
4 cups chopped kale
Chopped parsley for garnish, optional
Pinches of red pepper flakes, optional
1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.