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18Ingredients
70Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup raw cashews (80 grams)
- 2 Tbsp. avocado oil
- 1 cup chopped carrots (50 grams)
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 1 Tbsp. dried thyme leaves
- 2 tsp. garlic powder
- 1/2 tsp. dried sage
- 1/4 tsp. red chili flakes
- 8 cups vegetable broth (prepared, 2000 ml)
- 1 cup wild rice (195 grams)
- 1 cup cannellini beans (dried, unsoaked, 185 grams)
- 2 bay leaves
- 2 tsp. rice wine (mirin)
- 1 tsp. coconut sugar
- 1 pinch black pepper
- sea salt (to taste)
- nori seaweed (to garnish, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1410mg59% |
Potassium470mg13% |
Protein10g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A90% |
Vitamin C45% |
Calcium4% |
Iron15% |
* 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)
Deanna 3 years ago
This was delicious! It’s perfect for a cozy fall or winter night in. The only tweak I would make is using a little less thyme - maybe 1/2-3/4 tbsp. I should also add - I hate chunks of onion but appreciate the flavor they add to soups, so I sautéed the onion separately and blended it with the cashews. Worked quite well! The end product is so creamy that people won’t believe it’s vegan! Will definitely make again.