This vegan soup captures the best of the season, from tender sweet potatoes and hearty broccoli florets to earthy parsnips and nutty wild rice. Pacific Foods® Organic Low Sodium Vegetable Broth and soy sauce add a deep umami note that’s balanced by the slight sweetness of Pacific Foods® Hemp Original Unsweetened Plant-Based Milk. Finish it off with fresh rosemary and thyme to make those flavors sing.
Ingredients
- 4 tablespoons (2 ounces) unsalted vegan butter, divided
- 1 (6 ounces) white onion, chopped (about 1 cup)
- 2 tablespoons finely chopped garlic (from 4 large cloves)
- 6 cups Pacific Foods® Organic Low Sodium Vegetable Broth (from 2 32-ounce cartons)
- 1 cup uncooked wild rice
- 2 medium-size (11 ounces each) sweet potato, peeled and cubed (about 4 cups of 3/4-inch cubes)
- 2 medium (4 ounces) parsnips, peeled and chopped (about 1 1/3 cups)
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 tablespoon rough chopped fresh rosemary leaves, plus more for garnish
- 12 ounces (1 medium head) broccoli, chopped into 1-inch florets (4 1/2 cups)
- 1/4 cup all purpose flour
- 1 1/2 cups Pacific Foods® Hemp Original Plant-Based Beverage
- 3 tablespoons soy sauce
- 1/2 teaspoon black pepper
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Instructions
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Step 1
Heat 1 tablespoon of the vegan butter in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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Step 2
Stir in Pacific Foods® Organic Low Sodium Vegetable Broth and rice; bring to a boil over medium-high. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes. Add sweet potato, parsnips, thyme, and rosemary; bring to a boil over medium-high. Reduce heat to medium-low. Cover and cook, stirring occasionally, until sweet potatoes are slightly tender, 20 to 25 minutes. Stir in broccoli and cover; simmer over medium-low, stirring occasionally, until wild rice and vegetables are tender, about 10 minutes.
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Step 3
Once broccoli is added, melt remaining 3 tablespoons vegan butter in a small saucepan over medium. Whisk in flour and cook, whisking constantly, until bubbly, about 1 minute. Gradually whisk in Pacific Foods® Hemp Original Unsweetened Plant-Based Beverage, soy sauce, and pepper; cook, whisking frequently, until thickened, about 4 minutes. Season with fine sea salt to taste. Remove from heat.
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Step 4
Stir in hemp milk mixture to Dutch oven. Garnish with additional thyme and rosemary.
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Tips
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Store leftovers in an airtight container in the refrigerator for up to 5 days.
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