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Serve this soup with a side of crusty bread or a fresh salad for a full meal.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. The soup can also be frozen for up to 3 months—just be sure to let it cool before transferring it to a freezer-safe container.
Variations:
Add a handful of spinach or kale at the end of cooking for added greens.
If you prefer a thicker soup, blend a portion of the soup until smooth and then stir it back in.
You can use any type of rice if wild rice is unavailable, but note that the cooking time may vary.
FAQ:
Q: Can I make this soup ahead of time?
A: Yes, this soup stores well and actually tastes even better after the flavors have had time to meld together. It’s perfect for meal prep!
Q: Can I use a different type of plant-based milk?
A: Yes, you can substitute almond milk with any other plant-based milk, such as coconut milk, soy milk, or oat milk, depending on your preference.
Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free. Just make sure to use a gluten-free vegetable broth to keep it entirely free from gluten.
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