Description
Warm up this autumn with our Cozy Autumn Wild Rice Soup, a delightful blend of seasonal vegetables and hearty wild rice. This creamy, vegan-friendly dish is perfect for chilly days and makes a comforting addition to family dinners and holiday gatherings. With every spoonful, enjoy the rich flavors of sweet potatoes, kale, and mushrooms that embody the essence of fall. Easy to prepare and versatile enough to serve as a main dish or a side, this cozy soup pairs wonderfully with crusty bread or a fresh salad.
Ingredients
Vegetable Stock:
- 6 cups
Wild Rice:
- 1 cup uncooked
Baby Bella Mushrooms:
- 8 ounces
Garlic:
- 4 cloves
Carrots:
- 2 medium
Celery:
- 2 ribs
Sweet Potato:
- 1 large
White Onion:
- 1 small
Bay Leaf:
- 1
Old Bay Seasoning:
- 1 1/2 tablespoons
Fine Sea Salt and Freshly-Cracked Black Pepper:
- To taste
Unsweetened Coconut Milk:
- 1 (14-ounce) can
Kale:
- 2 large handfuls
Instructions
- Prepare Ingredients: Chop vegetables into even pieces.
- Add Rice and Stock: Add uncooked wild rice and vegetable stock along with a bay leaf and Old Bay seasoning; mix well.
- Final Steps: Stir in sweet potato, mushrooms, and kale followed by coconut milk; simmer for an additional 15 minutes until vegetables are tender.
In a large pot, heat oil over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
Bring to a boil, then reduce heat to low; cover and let simmer for about 30 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
