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Vegan Wild Rice Soup with Jackfruit

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Our vegan wild rice soup with jackfruit is a fall staple made with simple ingredients. Ready to eat in just under an hour!

two bowls of vegan wild rice soup with jackfruit with a dutch oven filled with soup off to the side with a wooden spoon. the array is on a pink background surrounded by thyme sprigs.

Soup is for whenever

Look, I know everybody loves soup in the fall, but I’m still diggin’ it in 100-degree weather out here in Phoenix and eating this vegan wild rice soup with jackfruit literally every day. I can’t help that it’s just this damn delicious.

Fall, spring, summer, whatever – I think soup should be enjoyed year-round, especially our vegan wild rice soup with jackfruit. 

A really simple weeknight meal

My favorite thing about vegan wild rice soup is that it’s pretty hearty and therefore filling, but isn’t actually that calorically dense. In fact, one bowl of this soup contains about 240 calories, incredible! 

I also love that this recipe doesn’t call for any ingredients that are too out of the ordinary with the exception of no chicken bouillon. I’ve used both Edward and Sons and Better Than Bouillion for mock chicken broth and have to say I prefer Better Than Bouillion. Which is odd because Edward and Sons make my favorite vegetable broth. If you only have access to Edward and Sons it will definitely do, but pay attention to your salt. I find this specific broth isn’t as salty as Better than Bouillion so you’ll probably have to add some more to compensate.

ingredient spread for vegan wild rice soup with jackfruit featuring earth balance, garlic, no chicken broth, oat milk, jackfruit, celery, onion, carrots, flour, spices, champagne vinegar, wild rice blend, fresh thymy and spices.

What ingredients are in vegan wild rice soup?

There are a handful of components to this recipe that my boyfriend says “Smells like Thanksgiving.” To be honest, he’s not wrong. For starters, the veg for this soup is the same ingredients for stuffing: onion, celery, and carrots. See? He’s not wrong!

Next are the spices. I absolutely love fresh thyme so that makes its way into this recipe along with fresh garlic cloves. For dried spices, you’ll need a couple of bay leaves, onion powder, garlic powder, and fresh cracked pepper. 

dutch oven filled with sautéed onion, celery, garlic and carrot in earth balance and a wooden spoon.

So you’ve got your spices and your veg, what else? You’ll need some vegan butter to cook your veggies in as well as some champagne vinegar for acid. In order to get the soup thick, you’ll also need flour to thicken. 

And lastly, the heart of the soup! You’ll need a can of jackfruit in water or brine, some oat milk, a bunch of no chicken broth, and lastly, the wild rice. My grocery store only had a wild rice blend, but if you can find it, this recipe would be great with 100% wild rice. 

What about equipment?

Vegan wild rice soup with jackfruit isn’t very demanding. Aside from measuring cups and spoons, a cutting board and a knife, all you need is a large stockpot or dutch oven, a wooden spoon, a slotted spoon, a medium-sized bowl, and a fork.

a dutch oven filled with sautéed vegetables, spices, champagne vinegar, a splash of broth, and flour and a wooden spoon

How to make vegan wild rice soup with jackfruit?

Ok so you’ve got all of your ingredients ready to go and now you’re totally ready to make vegan wild rice soup with jackfruit! Break out your stockpot or dutch oven and melt the vegan butter. Next, add the vegetables – celery, onion, and carrots and sauté for five minutes until the onions are translucent. 

Once your vegetables are mostly cooked, add the champagne vinegar, a splash of no chicken broth, the spices, and the flour. This is the only part where I’d suggest not walking away from your pot as the flour can burn pretty easily. Stir continuously for about five minutes until the flour is cooked. 

Now comes the easy peasy part. Simply add the remaining ingredients – the oat milk, the no chicken broth, the wild rice blend, and the jackfruit. Bring all of the ingredients to a simmer and cover for about a half-hour. Feel free to walk away at this point, but return occasionally to stir the bottom of the pot.

Remove the jackfruit pieces using a slotted spoon and transfer to a medium-sized bowl. Now would also be a good time to fish out the thyme sprigs while you’ve got that spoon. Once you’re done fishing, don’t forget to put the cover back on the pot! Then, use a fork to break apart the pieces. 

Continue to let the soup simmer sans jackfruit for about 15 more minutes until the rice is fully cooked. You’ll notice there is quite a difference between the thickness of the soup too. Add the jackfruit back in, and stir to combine.

Ladle into bowls and serve with fresh parsley, thyme, pepper, whatever you’ve got lying around. The rice will absorb more broth as it cools, but you can definitely add some more water and a dash of salt when reheating to achieve the soupy balance once again.

bowl of jackfruit forked apart

What to serve with vegan wild rice soup?

We love this would so much and have a handful of suggestions of what to serve this delicious meal with. Check out these recipes:

Ideas for adapting

If you don’t have the specific ingredients vegan wild rice soup with jackfruit calls for, we won’t be upset if you adapt it.

Use different spices: If you don’t have fresh or dried thyme, try adding some rosemary, parsley, and/or marjoram instead.

Add more vegetables: Onion, celery, and carrots are just the beginning. We think this vegan wild rice soup would be great with mushrooms, butternut squash or sweet potatoes, corn, kale, or spinach.

Make it creamier: We love oat milk, but if you’re looking for a way to make this a little creamier, try using canned coconut milk or coconut cream instead.

Make it gluten-free: Instead of white flour, substitute for cornstarch (use half of the amount) or your favorite 1:1 gluten-free flour substitute.

dutch oven filled with vegan wild rice soup with a ladle full of soup.

Recipe jam

In this segment, I suggest a song for you to listen to while you make vegan wild rice soup with jackfruit! You can even stream it right here in your browser. Today’s recipe jam is Wild Wild Life by Talking Heads.  

If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!

two bowls of vegan wild rice soup with jackfruit. the array is on a pink background surrounded by thyme sprigs.
two bowls of vegan wild rice soup with jackfruit with a dutch oven filled with soup off to the side with a wooden spoon. the array is on a pink background surrounded by thyme sprigs.
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Vegan Wild Rice Soup with Jackfruit

Our vegan wild rice soup with jackfruit is a fall staple made with simple ingredients. Ready to eat in just under an hour!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: jackfruit wild rice soup, vegan wild rice soup, vegan wild rice soup with jackfruit, wild rice soup with jackfruit
Servings: 6
Calories: 240kcal

Ingredients

Instructions

  • In a large stockpot or dutch oven, melt vegan butter and add onion, celery, carrots, and garlic. Sauté for five minutes or until the onions are translucent.
  • While the veg cooks, prepare your no chicken broth by adding the bouillon to the water and whisking to combine.
  • Return to the dutch oven. Add champagne vinegar, a small splash of no chicken broth, the spices, and the flour. Stir continuously with a wooden spoon until the flour is cooked, about 5 minutes.
  • Add oat milk, the rest of the broth, wild rice, and jackfruit. Stir to combine and bring to a simmer. Cover and let cook for 30 minutes retuning to the pot occasionally to stir.
  • Use a slotted spoon to remove the jackfruit and add to a medium-sized bowl. It's ok if some of the veg comes too. While you have your slotted spoon, remove any loose thyme sprig twigs and discard. Cover the soup again, and return to the bowl. Use a fork to break apart the jackfruit until it resembles chicken shreds. Let the soup cook for an additional 10-15 minutes or until the rice is fully cooked.
  • Add the jackfruit back to the soup, add sea salt to taste (you probably won't need to if you use Better than Bouillion), and serve with fresh thyme and/or parsley flakes.

Notes

Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Reheating tip: The rice will continue to absorb the broth and the soup will turn more into a stew. Add a little bit of water to achieve your desired consistency and add a pinch of salt prior to reheating.
Nutrition Facts
Vegan Wild Rice Soup with Jackfruit
Amount Per Serving (277 g)
Calories 240 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg0%
Sodium 1242mg54%
Potassium 415mg12%
Carbohydrates 45g15%
Fiber 7g29%
Sugar 5g6%
Protein 9g18%
Vitamin A 6313IU126%
Vitamin C 6mg7%
Calcium 158mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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