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Vegan Mushroom Red Rice Soup is loaded with Vitamin D, fiber, iron and anti – oxidants. This wholesome and satisfying soup is flavorful and nourishes amazingly especially after a long tiring day. This soup is perfect for all season especially during winter in your cozy blanket | kiipfit.com
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Vegan Mushroom Red Rice Soup

Vegan Mushroom Red Rice Soup is loaded with Vitamin D, fiber, iron and anti – oxidants. This wholesome and satisfying soup is flavorful and nourishes amazingly especially after a long tiring day.
Calories: 205  ; Fat: 2g ; Carbs: 29g ; Protein: 19g 
Course Soup
Cuisine American, vegan mushroom soup recipe
Keyword how to make red rice soup, red rice soup, vegan mushroom soup, vegan mushroom soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 205kcal
Author Gunjan

Ingredients

  • 2 cups baby Portobello mushroom (sliced)
  • 1 cup white onion (finely chopped)
  • 1 tbsp fresh sage (chopped)
  • 1 tsp fresh thyme
  • 1/4 cup red rice (rinsed)
  • 3 cups vegetable broth
  • 1/2 cup unsweetened coconut milk (canned/tetra pack)
  • Salt to taste

Instructions

  • Place the mushrooms in your nonstick saucepan and let it cook covered for a few minutes until mushroom releases its juice.
  • Now add onion, sage, thyme, rice and vegetable broth to it and mix.
  • Cover and cook for 30 minutes on a low flame or until the rice is soft and chewy.
  • Lastly add coconut milk and salt. Cook it in a low flame until the first boil.
  • Finally, Turn off the flame and enjoy it immediately.

Notes

  • I used baby Portobello mushroom for this soup recipe. To get the best effect you may cut the sliced mushroom from the center into halves and then cook.
  • I used tetra pack coconut milk to get a lighter low calorie soup. You may use canned unsweetened coconut milk to give it a creamy and thicker consistency. However the calories would differ slightly.
  • Also, this soup would taste excellent if you want to garnish it with cashew cream just before serving. However, you may use cashew cream if you use tetra pack coconut milk. If you use cashew cream with canned coconut milk this soup will become very heavy.
  • While cooking if liquid is almost absorbed add ¾ cup of more vegetable broth and cook. Make sure rice is well cooked or else the soup will taste raw.
  • You may refrigerate this soup  but all the liquid will be absorbed. Therefore,  in that case add more vegetable broth and little coconut milk to it. Then adjust salt and warm it to enjoy as a soup.

Nutrition

Calories: 205kcal