I Eat Plants: Wild Rice Soup


I Eat Plants: Wild Rice Soup

I Eat Plants: Wild Rice Soup


  • 3 Tbs olive oil
  • 1 small onion, minced
  • 1/2 cup Flour
  • 4 cups veggie broth
  • 2 cups cooked wild rice
  • 1 cup chopped vegan ham-style seitan
  • 1/2 cup carrot, shredded
  • 3 Tbs slivered or sliced almonds
  • 1/2 cup vegan white wine
  • salt (optional)
  • parsley/chives/scallions for garnish, optional


  1. Heat the oil over medium heat in soup pot.
  2. Add onions and saute until fragrant.
  3. Add flour, and cook over medium heat until it comes together with onions/oil.
  4. Add broth gradually and whisk with previous ingredients to combine thoroughly. Bring to a boil, and then cook for one minute longer.
  5. Add rice, vegan ham, carrot and almonds. Stir to combine and simmer an additional 5 minute.
  6. Add white wine, cook until heated through.
  7. Taste for salt; serve in bowls with garnish.

A version of this recipe first appeared on The Picky Vegan.  This is part of my pantry challenge.


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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