Here’s a surprisingly yummy vegan soup to warm you up in snowy weather. This soup’s secret to creaminess is nutritional yeast! These nutty-flavored flakes are high in protein, containing all nine essential amino acids, are high in B-vitamins and offer a wide range of trace minerals. It’s easily found in most grocery stores. This soup is great with wild rice, a wild rice mix or even plain old brown rice. You can find the veggie ingredients from our growers! Shop Dakota Fresh


1 cup chopped celery

1 medium white onion, diced 

3 cloves garlic, minced

1 tsp each ground thyme and oregano

2 cups diced carrots 

4 heaping cups potatoes, chopped or 1 small head of cauliflower, chopped into small florets 

5 cups vegetable broth

1/2 cup nutritional yeast 

1 1/2 cups cooked wild rice 

1 tsp each sea salt and black pepper, or more to taste

squeeze of fresh lemon juice (1-2 tbsp)












Recipe adapted from


    1. Cook the wild rice. Continue making the soup while it cooks. 
    2. In a 7.5 qt soup pot, add the onion, garlic and celery with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (or, saute the veggies in 1 tbsp of olive oil). Keep adding water if the pot dries out. Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant.
    3. Add potato or cauliflower, carrot and all of the vegetable broth. Simmer over medium heat until the carrots and cauliflower are tender. Roughly 20 minutes.
    4. Stir in the nutritional yeast.
    5. Scoop half the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Blend until smooth and creamy, and pour it back into the soup pot with the rest of the soup.
    6. Stir in the cooked wild rice.
    7. Season with the salt and pepper and a squeeze fresh lemon.
    8. Serve right away with chopped fresh chives or green onion. Stores in the fridge for up to 5 days. Freezes well too.  Recipe adapted from