Creamy Wild Rice and Jackfruit Soup

This soup was a part of one of our meal preps. We like to do soup for lunch in the fall and winter because its cozy and easy to take for work.

Traditionally this soup would have chicken and mushrooms, which was a pinch tricky considering both are things i don’t/can’t eat. I needed something that would mimic the chicken’s texture, and also the mushrooms umami. We researched for a bit and settled on jackfruit and tofu. The former provided a sweet taste and a shredded chicken like texture, the later contributed that necessary umami and also some creaminess. It’s important to puree the tofu so that the texture of the soup is more creamy than chunky.

We did this soup in the instant pot so it was really easy and could be made in a pinch on a weeknight. The flavor is nice and hearty and the soup is pretty filling, so it really makes for a nice lunch or dinner option!

Ingredients

• 6 cups veggie stock (I used veggie bouillon mixed in water)
• 1 14 oz pack of tofu – pureed in a food processor
• 1 20 oz can of jackfruit ( can sub for mushrooms if your tum can tolerate them!)
• 2 cups unsweetened cashew (or other ND) milk
• 3 medium carrots chopped
• 1/2 yellow onion chopped
• 2 cloves of garlic minced
• 2 to 3 celery stalks chopped
• 2 tbsp. olive oil
• 1 1/2 cups brown rice and wild rice blend (I buy mine at Fresh Thyme in bulk)
• Salt and Pepper to taste

Instructions

1. Puree tofu in a food processor until it becomes a smooth ricotta like paste
2. Add 2 tbsp. oil, onions, and garlic to the instant pot and set to Sautee
3. Cook until onions become translucent then add in celery and carrots and Sautee for 2 more minutes
4. Dump the remainder of the ingredients into the instant pot, lock on the lid and set to pressure cook for 25 minutes
5. Once the time is up, press cancel and release the pressure through the vent
6. Remove the jackfruit and shred with two forks and stir back into the soup
7. Adjust flavor as needed
8. Serve in a bowl with any desired toppings, I like hot sauce!