WILD RICE SOUP

Ingredients

• 70 g Button mushroom, sliced
• 70 g Onion, finely diced
• 2 clove Garlic clove, minced
• 35 g Cashews, raw
• 8 g Nutritional yeast
• 1/2 tbsp Apple cider vinegar
• 80 g Wild rice
• 75 g Yellow potatoes, skinned, diced
• 65 g Sweet potato, peeled and chopped
• 40 g Kale, fresh, stems removed, chopped
• 240 ml Vegetable broth, bouillon or consomme, low sodium
• 240 ml Water
• 1 tbsp Italian seasoning
• 1 tbsp Miso paste, Marukome

Method

1. (soak your cashews in 1 cup water for 3-4 hours) or if you forget to do this you can gently boil them on the stove top for 10 mins.
2. Place a large sauce pan on medium heat and add a few tablespoons of water to it. Now let’s saute your chopped onions, garlic and mushrooms until the mushrooms become translucent (this generally takes around 5 minutes).
3. While this is happening and you are waiting. Add your cashews (with the water from it soaking), miso, nutritional yeast and apple cider vinegar into your blender or blend with a hand held blender and blend on high until smooth and is a cream like texture. Set this aside until the end.
4. Once the saute is ready add the rest of your ingredients into your pot. Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes or until the rice is soft.
5. Final step is to stir in your cashew cream that we set aside. Mix in well.
6. Split the meal in half, store one serve and enjoy one serve.