Description
A warm and hearty soup perfect for chilly days, packed with healthy ingredients that provide nourishment for the body and soul.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chopped kale or spinach
- 1 cup mushrooms, sliced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened.
- Stir in the garlic and cook for about 1 minute.
- Add the wild rice, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to simmer and cover. Cook for about 45 minutes, or until the rice is tender.
- Stir in the kale and mushrooms, and cook for an additional 10 minutes.
- Adjust seasoning as needed and serve warm.
Notes
For a creamier soup, stir in a splash of coconut milk or heavy cream just before serving. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: wild rice soup, autumn soup, vegetarian soup