Step 1

Heat the oil in a large pot (or dutch oven), over medium-high heat.

Step 2

Add the carrots, celery, leek (or onions), and mushrooms and sauté for about 6-7 minutes, or until tender, stirring occasionally.

Step 3

Add the garlic, paprika, oregano, and thyme and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

Step 4

Sprinkle the flour over the veggies and stir to combine. (It‘ll get lumpy but that’s normal).

Step 5

Optional: Add the white wine and cook for a minute or so, stirring frequently, until the wine has evaporated. (The alcohol will burn off but the flavor makes the soup totally delicious.)

Step 6

Add the vegetable broth and rice, give it a good mix. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender, about 15-20 minutes. (The cooking time may vary, depending on the type of rice you use. Please make sure to check the package instructions).

Step 7

Stir in the non-dairy milk, season with salt and pepper to taste, and cook for another 2-3 minutes until thickened and heated through. (Add more water, if it’s too thick, or add another tbsp of flour to make the soup thicker.)

Step 8

Stir in vegan parmesan cheese, if you like, for an extra delicious cheesiness.

Step 9

Garnish your soup with fresh parsley or other herbs and serve immediately!