Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.
This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native to North America, where they’re harvested in early fall. Cooking the rice in the soup broth helps meld the flavors in the recipe, though it means you may have to thin the soup with more broth before thickening it with the flours, since the rice may absorb a lot of the liquid. Serve with an arugula, watercress, or spinach salad.
By Carla Christian,
Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.
Get the recipe app
Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.
Join the course
Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly
see more from this author
Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
Comments (4)
My supper tonight…soul is so lovely and warm…can wait to tell you what my end results are…happy mommies day to you all tomorrow 9th May….
This is thick and delicious!
suggestions for a chick pea flour substitute?
I used tapioca flour and it turned out very well