Description
A hearty and comforting wild rice soup perfect for autumn. Packed with vegetables and rich flavors, this soup warms you up on chilly days.
Ingredients
Scale
- 1 cup wild rice, uncooked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water and set aside.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for another minute.
- Pour in vegetable broth, then add wild rice, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45-50 minutes until rice is tender.
- Stir in heavy cream or coconut milk and season with salt and pepper.
- Remove bay leaf before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a thicker soup, blend half of it before adding cream.
- Substitute any vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg