Eden Foods Organic EdenSoy Soymilk Dairy Free Unsweetened Description
Eden Food's selection and meticulous care ensure unequaled purity.
EdenSoy's nourishing smooth character is from USA, non-GMO, organic whole beans, water-extracted, properly prepared for people. Over 200 continuous quality control checks ensure a reliable, satisfying experience. Miso maker know-how about hot to prepare soybeans is a huge EdenSoy difference.
The most nourishing and easy to assimilate.
Eden Foods
Authentic organic food provided by Eden Food's long-term farm supplier network since 1970, for Edensoy since 1983.
Ranked No. 1 soy food in North America out of 62 brands tested.
This carton is 73% certified sustainable forest products that protect imperiled species and biological diversity.
Directions
Shake Well before serving. Refrigerate and use within 7 to 10 days.
Hot, warm, or cold! A beverage, on cereal, in sauces, soup, baked goods, desserts, and super smoothies.
Free Of
Dairy. lactose, GMOs, gluten, wheat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 8 fl oz (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 6 g | 8% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars Includes 0g Added Sugars | 2 g | |
|
| Protein | 12 g | 24% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 40 mg | 4% |
|
| Iron | 2 mg | 10% |
|
| Potassium | 440 mg | 9% |
|
| Vitamin K | | 15% |
|
| Thiamin (B1) | | 8% |
|
| Riboflavin (B2) | | 8% |
|
| Niacin (B3) | | 4% |
|
| Vitamin B6 | | 10% |
|
| Folate (B9) | | 15% |
|
| Biotin (Vit. H) | | 30% |
|
| Pantothenic Acid (B5) | | 15% |
|
| Magnesium | | 15% |
|
| Zinc | | 10% |
|
Other Ingredients: Purified water and organic soybeans.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
[vc_row][vc_column][vc_column_text]When cold weather calls for something cozy, answer with a bowl of this creamy wild rice soup. Each spoonful blends black, brown, red and wild rice with tender veggies and gentle spice for pure, plant-based comfort. The creamy texture comes from soy milk (no heavy cream needed!), while spinach and mushrooms add a pop of color and earthy depth. It’s wholesome, hearty and vegan — a simple, soothing way to warm up from the inside out.
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
- 3/4 cup wild rice
- 1 medium onion (finely chopped)
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic (minced)
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk (or your choice of milk, but not coconut milk)
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. olive oil (plus more for drizzling)
- 3-4 mushrooms (thinly sliced (too many can cause slight bitterness))
- 1-2 handfuls spinach leaves ((too much can make soup bitter))
- To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
- When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
- Add minced garlic and sauté about one minute, just until fragrant.
- To pot, add wild rice and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
- Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
- Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
- Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
- With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
- Ladle into bowls and drizzle a little olive oil on top, if desired.
• When reheating, add a small amount of water to thin the soup to your preferred consistency.
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
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