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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!
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.
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.
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.
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.
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:
- Roasted sweet potato pieces
- Double onion green beans
- Caesar salad with crispy chickpeas
- Dijon brussels sprouts
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.
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!
Vegan Wild Rice Soup with Jackfruit
- cutting board
- stock pot or dutch oven
- wooden spoon
- slotted spoon
- medium-sized bowl
- 1 Tbsp vegan butter, (I used Earth Balance buttery sticks)
- 1 yellow onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced
- 8 tsp no chicken bouillon, (I used Better than Bouillion)
- 8 cups water
- 2 Tbsp champagne vinegar, (Or you can use 1/4 cup white wine or more broth)
- ¼ cup flour
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp dried rosemary
- ½ tsp fresh cracked pepper
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 cups oat milk
- 1 ½ cup wild rice or wild rice blend
- 1 can jackfruit in brine or water
- sea salt to taste, (optional)
- fresh parsley or thyme for garnish, (optional)
- 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.