Description
A creamy, hearty, and nourishing soup packed with wild rice, mushrooms, and sweet potatoes, perfect for chilly autumn evenings.
Ingredients
Scale
- 6 cups vegetable stock
- 1 cup wild rice
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 1 bay leaf
- 1 ½ Tbsp Old Bay seasoning
- 1 (14 oz) can coconut milk
- 2 handfuls kale, chopped
- Salt & pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
- Pour in the vegetable stock and add wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning. Stir well.
- Bring to a gentle simmer, cover, and cook for 35 to 40 minutes until the rice is tender.
- Stir in coconut milk and chopped kale, cooking for a few more minutes until kale is wilted.
- Season to taste with salt and pepper. Serve warm.
Notes
For added protein, consider adding cooked chicken or chickpeas. For a bit of heat, add red pepper flakes. Alternatively, you can use other greens like spinach or Swiss chard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg