2 tablespoons olive oil
1 large diced onion
3 sticks of sliced celery
1 bunch of small - medium sliced dutch carrots, into thin coins
3/4 cup chopped mushrooms (optional) or pumpkin or zucchini etc
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3/4 cup dry wild rice
5 cups broth or water
2 sprigs fresh thyme (optional) or 1 teaspoon of turmeric (mix in with the coconut cream)
1 tablespoon cornflour
1 cup half coconut milk or cream depending on preference
2 tablespoons Dijon mustard
1 pack of firm organic tofu cut into 1/2 inch cubes
half a bunch of finely chopped parsley & mint or coriander & mint (in other words fresh herbs!)
In a large cast iron pot, heat olive oil over medium-high heat. Add onion, then celery, carrots, mushrooms and salt. Stir to coat, and cook to soften all the vegetables. Add black pepper and wild rice, stirring to combine.
Then add broth and thyme. Bring to a slight boil, then reduce heat to a simmer and cover. Cook for 50 minutes or until wild rice is tender to the bite.
In a small bowl, whisk together cornstarch and coconut cream so there are no lumps. Then whisk in Dijon mustard. Turn heat down on soup so it is not simmering, and slowly add liquid mixture. Stir to combine, then add tofu and gently stir. Let cook for 5 minutes so it thickens. Stir in fresh herbs leaving some to top.