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16Ingredients
80Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3/4 cup cashews
- 2 Tbsp. avocado oil (or any high-heat oil)
- 1 yellow onion (diced)
- 1 pinch sea salt (and black pepper)
- 1 tsp. minced garlic (or more to taste)
- 1 tsp. red pepper flakes (optional; for a little spiciness)
- 1 1/2 cups chopped celery (about 3–4 stalks)
- 1 cup chopped carrots (3–4 of them)
- 8 oz. mushrooms (chopped)
- 1 russet potato (small, chopped)
- 1 cup wild rice
- 6 cups low sodium vegetable broth
- 2 bay leaves
- 1 Tbsp. dried thyme
- 1 cup water (to be blended with the cashews)
- 3 cups kale (torn into pieces)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium940mg27% |
| Protein12g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A130% |
| Vitamin C50% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Catherine a year ago
Now it’s at the top of my list for hearty soups! Loved this recipe. Going to prepare it for canning so I have the base in hand (and add the cashews, kale and rice at time of eating). So. Good.