Cozy Autumn Wild Rice Soup
A creamy delight featuring rich broth filled with wild rice, tender vegetables, and hearty greens, perfect for chilly evenings.
Ingredients
Soup Base
- 1 tablespoon olive oil Adds richness and helps sauté the veggies.
- 1/2 cup chopped onion For that essential aromatic base.
- 1/2 cup chopped carrots Brings natural sweetness and a pop of color.
- 1/2 cup chopped celery Adds crunch and a savory undertone.
- 2 cloves garlic, minced Boosts flavor with its pungent aroma.
- 6 cups vegetable broth The heart of your soup.
- 1 cup wild rice Adds hearty texture and a nutty flavor.
- 1 teaspoon dried thyme Imparts warmth and earthiness.
- 1 teaspoon dried rosemary Offers a fragrant, woody taste.
- to taste none salt and pepper Essential for balancing flavor.
- 2 cups chopped kale or spinach For a nutritional boost.
- 1 cup heavy cream or coconut milk (optional) For that finishing creamy touch.
Instructions
Preparation
- Gather all your ingredients and wash your vegetables.
- Chop the onion, carrots, celery, and garlic, placing them together for easy access.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic, and sauté for about 5 minutes until soft and fragrant.
- Pour in the vegetable broth and add the wild rice, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the rice is tender.
Serving
- Stir in the kale or spinach and optional cream or coconut milk.
- Cook for another 5 minutes until the greens are wilted and everything is hot.
- Serve warm, garnished with a sprinkle of freshly cracked pepper.
Notes
Can be made gluten-free with appropriate broth and dairy-free using coconut milk. Great for meal prep and freezing.