Description
Warm up with our Cozy Autumn Wild Rice Soup—a delicious blend of fresh produce and creamy goodness. Perfect for meal prep! Try it today!
Ingredients
Scale
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 ½ tablespoons Old Bay seasoning
- 14 ounces unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly cracked black pepper
Instructions
- In a large pot over medium heat, sauté onions, garlic, carrots, and celery in a splash of vegetable stock until softened.
- Stir in sweet potatoes and mushrooms; sauté for about five minutes until softened.
- Add wild rice and vegetable stock along with bay leaf and Old Bay seasoning. Bring to a gentle boil before reducing heat to simmer for about 30 minutes.
- Stir in coconut milk and kale; cook for an additional few minutes until the kale wilts.
- Remove the bay leaf; season to taste with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg