Description
A comforting and hearty wild rice soup perfect for autumn, filled with vegetables and rich flavors.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth, wild rice, thyme, rosemary, and bay leaf; bring to a boil.
- Reduce heat and simmer for about 45 minutes, or until rice is tender.
- Add mushrooms and kale; cook for an additional 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add other vegetables like zucchini or spinach.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg