If you’re looking for a warming, comforting meal this creamy Vegan Mushroom Rice Soup is it!
Sometimes we just crave a hearty, warming meal, and for those times, there’s mushroom rice soup. I came up with this recipe idea when I wanted soup, but wanted it to be more satiating than just a vegetable soup but still equally as nourishing. This Vegan Mushroom Rice Soup combines seasonal vegetables, mushrooms, white navy beans and brown rice to create a creamy, healthy meal that’s so delicious you’ll be wanting seconds!
The great part about this soup is that it’s a complete meal in and of itself, which means it’s perfect to meal prep for the week ahead or to take to work for lunch. I love prepping a big batch of this at the beginning of the week for quick and easy lunches throughout the week.
Vegan Mushroom Rice Soup Main Ingredients
White Navy Beans: These beans are packed with plant-based protein, magnesium, iron and vitamin C and help to make this soup more satiating and nourshing to keep you feeling full and energized!
Brown rice: Brown rice is a great source of energizing carbohydrates, fiber and vitamin B6. Brown rice is what helps make this soup a complete meal!
Mushrooms: Mushrooms add a meaty texture and umami flavor to this soup. Mushrooms are a great source of B vitamins, which are so important to ensure you’re getting enough of.
Carrots & Celery: Carrots and celery are a delicious base to this soup and add a great dose of veggies!
Kale: Use kale to add some leafy greens to this soup! If you don’t have kale on hand, spinach, swiss chard or collard greens would also work great.
Herbs: We rely on thyme and oregano to give this soup an earthy flavor. Feel free to increase the amount of herbs if you like!
How to Make this Mushroom Rice Soup
- Sauté onion in a large soup pot over medium heat until onion is translucent.
- Add celery, carrots, and mushroom and sauté for another 3-4 minutes.
- Add flour, herbs, salt, and pepper and mix to combine with the vegetables. The vegetables should be coated in flour. If there are lumps, don’t worry about it!
- Add all remaining ingredients, besides kale, brown rice, and lemon and bring to a low boil, cover, then reduce heat and let simmer for 20-30 minutes, until carrots are fork-tender. If you’re cooking brown rice in the soup mixture, add it with the vegetable stock and increase the vegetable stock quantity by 1.5 cups.
- Once carrots are cooked (and rice, if adding uncooked), add kale, cooked brown rice, and lemon juice. Serve and enjoy!
Recipe Notes
- If you don’t have brown rice on hand, feel free to use any rice that you like! Wild rice is also delicious in this soup.
- Feel free to add more vegetable stock if you like the soup more ‘soupy’- Just make sure to adjust the seasoning and herbs as well.
- If you like a thicker soup, feel free to add more flour!
- If you’d like to cook the brown rice in the soup, add 3/4 cup of uncooked brown rice to the soup when you add the vegetable stock and increase vegetable stock by 1.5 cups.
I hope you love this recipe as much as I do! Make sure you leave me a rating and review if you try it out, and tag me in your photos on Instagram or Pinterest!
Vegan Mushroom Rice Soup
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tsp olive oil
- 540 mL white navy beans drained and rinsed if using canned
- 1½ cup cooked brown rice or ¾ cup if using uncooked
- 3 cups sliced cremini mushrooms
- 2 large carrots diced
- 3 celery stalks diced
- 2 cups chopped kale
- 6 cups low sodium vegetable stock
- 1 cup plant-based milk
- 2 tbsp all-purpose flour
- 1½ tsp dried thyme
- 1 tsp dried oregano
- ½ lemon juiced
- 1 tsp balsamic vinegar
- 1 tsp salt
- 1 tsp ground pepper
Instructions
- Sauté diced onion in olive oil in a large pot over medium heat until onion is translucent (about 3-4 minutes)
- Add carrots, celery, mushroom and garlic. Sauté for another 2-3 minutes.
- Add flour, salt, pepper, thyme and oregano. Mix to combine so that the vegetables are well coated in flour. If there are lumps, that's okay.
- Add vegetable stock, plant-based milk, white navy beans, and brown rice if using uncooked. Bring soup to a low boil, then reduce heat to low and cover. Simmer for 20-25 minutes until carrots are fork tender and brown rice is cooked (if using uncooked brown rice).
- Add kale, lemon juice, balsamic and brown rice (if using cooked). Cook until kale is wilted (about 3 minutes), serve and enjoy.
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This was delicious!! Has made so many portions so I am sorted for the week! But absolutely loved this and will definitely be making it again!
I’m so happy to hear you liked it, Claire!