Creamy Wild Rice Soup

Saute the onion, carrots, zucchini, celery, and mushrooms in evoo, water or a little veggie broth for about 5-10 minutes. 2. Pour in the veggie broth and wild rice. Bring to boil. Once boiling, cover then simmer for 45-50 minutes until the rice is cooked. 3. Add the white beans and spices into the soup. Mix the chickpea flour and almond flour with water until combined then add into the soup. Stir the soup until the flour is incorporated completely. 4. Bring soup to medium heat and cook for another 5 minutes until the soup has thickened up nicely from the flour stirring as necessary. 5. Serve and enjoy!