Description
A cozy, creamy wild rice soup packed with seasonal veggies and comforting flavors, perfect for chilly autumn days.
Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil (or butter)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cups vegetable broth (or chicken broth)
- 2 cups spinach or kale
- 1 cup cream or coconut milk
- Salt, to taste
- Pepper, to taste
- 1 teaspoon thyme
- 1 teaspoon sage
- 1-2 bay leaves
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and translucent.
- Toss in carrots and celery, letting them soften.
- Add wild rice to the pot and stir to combine with the veggies.
- Pour in the vegetable broth and bring to a simmer. Cook according to the wild rice package instructions, usually 35-45 minutes.
- Once rice is tender, stir in spinach or kale and mix in cream or coconut milk for creaminess.
- Adjust the seasonings to taste.
- Ladle the soup into bowls and enjoy!
Notes
This soup pairs wonderfully with crusty bread or a salad. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg