Creamy Black Eyed Peas and Wild Rice
The creamy wild rice soup features the nutritious and healthy black eyed peas! The heartiness of the wild rice along with the mushrooms and kale make this perfect for feeling cozy on a cold winter's day.
Ingredients
- splash oil
- 1 medium onion diced
- 3-4 stalks celery diced
- 3-4 carrots diced
- 16 oz mushrooms mixed (baby bella and shitake)
- 5 cloves garlic diced
- 1 tbsp smoked paprika
- 1/2 tbsp dried parsley
- 1/2 tbsp dried rosemary
- 1/2 tbsp dried thyme
- 1/4 cup vegan butter
- 1/4 cup flour
- 1 can coconut milk
- 2 cups veggie broth
- 1 cup wild rice blend rinsed
- 1 can black eyed peas drained and rinsed
- 2 cups kale chopped
- salt and pepper for seasoning
Instructions
- Heat a large pot over medium high heat and add a splash of oil. Add the onions, celery, and carrots and a bit of salt and pepper. Cook for a few minutes or until the onions are translucent and the carrots are bright orange. Reduce heat to medium
- Add the garlic and cook for one minute.
- Add the mushrooms and cook for a couple of minutes
- Add the paprika, parsley, rosemary, and thyme and cook for a couple of minutes.
- Add the vegan butter, let it melt. Add the flour and mix until the flour is completely incorporated.
- Add the coconut milk, veggie broth, wild rice, and black eyed peas.
- Bring the mixture to a boil, then reduce to a simmer and cook for 45 minutes.
- Optional: For additional creaminess, carefully transfer about 2 cups of the soup to a blender and blend until creamy and add it back to the soup.
- Stir in the chopped kale and serve!