Vegan Mushroom Wild Rice Soup


This is the definition of a cozy autumn soup! Rich, nourishing, healthy, and absolutely delicious – this creamy vegan mushroom wild rice soup is the perfect comfort for rainy autumn days. Or for any other day, moment or occasion. 

Video recipe:

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes


Course: soup

Cuisine: Vegan

Servings: 6



🌱1 onion

🌱1 green pepper

🌱3 cloves of garlic

🌱1 celery stick

🌱1 carrot

🌱1 parsnip

🌱400 g portobello mushrooms

🌱70 g basmati & wild rice

🌱1 tsp thyme

🌱Salt & pepper to taste

🌱1 L veggie stock

🌱100 g vegan cashew yogurt

🌱Fresh parsley to serve

How to prepare:

  1. Start with the veggies: finely chop the onion, cut the pepper, celery, carrot and parsnip into cubes, dice the garlic, then peel off the mushrooms, wash them and dice them. Now the fun begins!
  2. In a pot, heat up some olive oil and cook the onion, pepper, celery, carrot and parsnip for 3-4 minutes
  3. Then add the garlic and mix well
  4. Add the mushrooms
  5. Season with salt, pepper and thyme
  6. Mix well, then add the veggie stock
  7. Let the soup boil under the lid for 20 minutes
  8. After this time, add the basmati & wild rice and let the soup cook for 15 more minutes
  9. When it is done, turn off the heat and add the vegan yogurt
  10. You can save a few mushrooms to cook until crispy and use them as a delicious and aesthetic topping for your soup.


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