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.
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.
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.
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.
Stir in hemp milk mixture to Dutch oven. Garnish with additional thyme and rosemary.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.