sea salt and black pepper to taste(depends on saltiness of your vegetable broth)
4 1/2cupsto 5 cups vegetable broth
2tablespoonsflourany flour works including gluten-free
1cupcoconut milkor almond milk or cashew milk
crusty bread to serve with
Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
Add it to your soup along with your coconut milk (or almond milk).
Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
Taste and season with sea salt and black pepper again if needed.
Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!
Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the soup.
If you want an extra creamy soup, you can blend half of it at the end in a blender, then stir it back into the soup. This is a method I love to do in many of my soups!
I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
If you want your soup thinner, add that extra ½ cup vegetable broth (and feel free to add even more). If you want it thicker, make some more beurre manié and add it in.