In partnership with Think Rice, we’re excited to introduce you to your new favorite soup recipe: Vegan Broccoli, Cheese and Wild Rice Soup! (Sponsored Post)
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🥦 WHY BROCCOLI, CHEESE AND WILD RICE SOUP?
Was slathering broccoli with cheese the only way your mom could get you to eat broccoli? Us too! But now that we’re all happy, vegetable-consuming adults, it’s time to level up boring old broccoli and cheese.
Our Vegan Broccoli, Cheese and Wild Rice Soup is equal parts rich, decadent and nutritious. Each spoonful will have you coming back for more. Not only does this soup pack the broccoli, it’s got carrots, celery, hearty potatoes and U.S.-grown wild rice—all swimming in the creamiest, cheesiest broth.
🌾 U.S.-GROWN RICE
U.S.-grown wild rice adds wonderful texture, color and a healthy dose of whole grains to our soup. Wild rice grains are long, slender, and dark brown. Cooked grains have a nutty flavor and chewy texture.
Growing areas include California, Idaho, Minnesota, Oregon, and Wisconsin.
Fun Fact: Did you know that wild rice is not technically a rice, but a semi-aquatic grass native to North America?
❤️ YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Creamy
- Hearty
- Nutritious
- Easy to make
📝 INGREDIENTS
- U.S.-grown rice: adds texture, color and whole-grain goodness to our soup
- Onion, carrot, celery and garlic: nutrient-packed aromatic elements
- Extra virgin olive oil: to cook down our vegetables
- Vegetable broth and plain, unsweetened plant milk: to form our soup base
- Potatoes: adds heartiness and thickens our soup base
- Broccoli: adds a meaty bite to our soup, along with loads of nutrients
- Shredded vegan cheddar cheese: adds richness and creaminess, while thickening our soup base
- Salt and freshly cracked black pepper: season our soup
🔪 STEP-BY-STEP INSTRUCTIONS
- Cook the rice: Cook wild rice according to package instructions and set aside.
- Prep and cook the vegetables: Meanwhile, chop the onion, carrot, celery and garlic and then sauté them in olive oil in a large pot. Add vegetable broth, vegan milk and potatoes. Bring to a boil, cover and reduce to simmer until potatoes are soft (10-15 minutes). Add broccoli and cook until fork tender (5 minutes).
- Add the cheese and seasonings: Add vegan cheddar cheese, stir and remove pot from heat. Add salt and pepper, to taste.
- Blend part of the soup: Use an immersion blender to quickly blend around half the soup. (Alternatively, remove and blend 2 cups of broccoli and potatoes in a food processor or blender; then return to soup). Stir in wild rice and enjoy!
DID YOU MAKE OUR VEGAN BROCCOLI, CHEESE AND WILD RICE SOUP?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
💕 MORE SOUP RECIPES YOU’LL LOVE:
👩🏽🍳 RECIPE
VEGAN BROCCOLI, CHEESE AND WILD RICE SOUP
Ingredients
- ½ cup U.S.-grown wild rice
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 ½ cups vegetable broth
- 1 cup plain unsweetened vegan milk (such as oat milk or almond milk)
- 2 medium potatoes peeled and diced
- 4 cups broccoli florets (or about 2 heads) chopped into small, bite-sized pieces
- 1 ½ cups shredded vegan cheddar cheese
- 2 to 2 ½ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
Instructions
- Cook the rice: Cook wild rice according to package instructions, about 45 minutes.
- Meanwhile, prep and cook the vegetables: Chop the onion, carrot, celery and garlic. Then in a large pot, heat oil over medium heat. Add onion and cook until translucent, about 3 minutes. Add carrot, celery and garlic, and sauté until carrot and celery soften, about 3 minutes. Add vegetable broth, vegan milk and potatoes and bring to a boil. Then cover and reduce to simmer until potatoes are fork tender, about 10 minutes. Add broccoli florets and cook until fork tender, about 5 minutes.
- Add the cheese and seasoning: Add cheddar cheese, stir well, and remove pot from heat. Add 2 to 2 ½ teaspoon salt and ¼ teaspoon freshly cracked black pepper, or to taste.
- Blend part of the soup: Use an immersion blender to quickly blend around half of the soup, leaving the remainder intact for texture. Alternatively, remove 2 cups of potatoes and broccoli to blend in a food processor or blender and then return the blended mixture back to the pot. Stir in 1 ½ cups of wild rice and enjoy!
Broccoli + cheese, but make it soup. I can dig it.
You can’t go wrong with broccoli and cheese. The wild rice addition is 🔥