Description
A hearty and comforting Autumn Wild Rice Soup packed with nutritious ingredients, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup coconut milk
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Rinse the wild rice under cold water to remove any impurities. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Incorporate the diced carrots and celery, cooking for another 3-4 minutes.
- Add the sliced mushrooms and minced garlic to the pot. Cook for an additional 2-3 minutes until the mushrooms are tender.
- Stir in the rinsed wild rice, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat to low and cover the pot.
- Let the soup simmer for about 45 minutes, or until the wild rice is tender and has absorbed some of the broth.
- Stir in the coconut milk and season with salt and pepper to taste. Allow soup to heat through for about 5 minutes before serving.
- Ladle soup into bowls and garnish with fresh parsley, if desired. Enjoy!
Notes
Feel free to customize with additional vegetables or proteins. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg