Description
A warm and comforting wild rice soup perfect for chilly autumn days, filled with seasonal vegetables and rich flavors.
Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup kale, chopped
- 1 tablespoon lemon juice
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and mushrooms, cooking for an additional 2-3 minutes.
- Stir in the wild rice, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice is tender.
- Add the chopped kale and lemon juice, cooking for another 5 minutes.
- Adjust seasoning if necessary and serve warm.
Notes
- For a creamier soup, add a splash of coconut milk or heavy cream before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to add other seasonal vegetables like squash or sweet potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg