Step 1
Make the creamy base: Place the almond milk, cashews, white beans, and Dijon mustard in a blender and process until smooth. Set aside.
Your cart is empty
Looking for a soul-warming soup? Our Nature's Blend has a lovely texture with its creamy base and hearty vegetables.
Creamy Base:
1 cup almond milk
1/3 cup raw cashews
¼ cup canned cannellini beans
2 tsp Dijon mustard
The Soup:
2 Tbsp Olive oil
1 bunch green onions chopped
1 celery stalk
1 large carrot chopped
8 oz Bella mushrooms chopped
1 tsp Salt
4 garlic cloves
2 Tbsp minced rosemary
1 Tbsp dried thyme
1 ¼ cup canned cannellini beans
½ tsp black pepper
4 cups vegetable broth
1 cup cooked Nature’s Blend rice
Juice of one lemon
4 cups chopped kale (or one bunch)
Chopped parsley for garnish (optional)
Make the creamy base: Place the almond milk, cashews, white beans, and Dijon mustard in a blender and process until smooth. Set aside.
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
Stir in the cashew mixture, Nature’s Blend Rice, lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.