Jackfruit wild rice soup is a slow-cooked, rich, creamy, and thick soup recipe loaded with fresh vegetables and easy to make vegan recipe. As we use jackfruit which is a perfect replacement of chicken for those who don’t eat chicken can also enjoy this thick, creamy meaty flavour vegan soup. Hope you like this soup recipe as you did like my previous recipe Lemon Buttermilk Bread.
One Medium – Onion(diced)
Two Stalk – Celery(sliced)
Three – Carrots(sliced)
Three Cloves – Garlic(minced)
250 Grams – Mushrooms(sliced)
500 Grams – Jackfruit(diced)
One And A Half Teaspoons – Italian Seasonings
Half Teaspoon – Salt
Pepper Powder To Taste
One – Bay Leaf
One And One-Fourth Cups – Wild Rice(rinsed and drained)
Four Cups – Vegetable Stock
Two to Three Cups – Water
250 Mililetres – Unsweetened Coconut Milk
Two Teaspoons – Corn Starch
Coriander Leaves For Garnish
In a slow cooker put the vegetable chopped onions, celery, carrots, garlic, mushrooms, jackfruit, Italian seasonings, salt, pepper powder, bay leaf, vegetable stock, water, and wild rice.
Cover the cooker and turn the flame on high. Cook for three and a half hours.
After three and a half hours, remove a half cup of the stock and put into a small bowl.
Add the cornstarch to the bowl, whisk to combine. Pour it back into the crockpot to thicken the sauce.
Pour the coconut milk into the slow cooker, discard the water in the can. Stir to combine.
Replace the lid and cook for thirty additional minutes.
Serve with a sprinkle of coriander leaves and pepper powder.
Enjoy the jackfruit wild rice soup hot.
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