Description
A heartwarming and nourishing wild rice soup, perfect for chilly autumn evenings.
Ingredients
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup kale or spinach, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup coconut milk (for vegan version) or cream (for cream sauce version)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté until the vegetables are soft.
- Stir in the garlic and cook for another minute.
- Add the wild rice, vegetable broth, mushrooms, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30-40 minutes, or until the wild rice is cooked.
- Add the kale or spinach and simmer for another 5 minutes.
- For a creamy version, stir in the coconut milk or cream before serving.
Notes
Customize with seasonal vegetables or add nutritional yeast for extra flavor.
