Cozy Autumn Wild Rice Soup
A heartwarming soup featuring wild rice, creamy coconut milk, and hearty vegetables, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 1 cup wild rice Can substitute with brown rice, but may require different cooking times.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 medium sweet potato, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups kale, chopped Can substitute with spinach or Swiss chard.
- Salt and pepper to taste
- Optional: herbs like thyme or rosemary
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Stir in the sliced mushrooms and sweet potato, cooking until the mushrooms are tender.
Cooking
- Add the wild rice and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cover. Cook for about 40-45 minutes, or until the rice is cooked and tender.
- Stir in the coconut milk and chopped kale, cooking for an additional 5-10 minutes until the kale is wilted.
- Season with salt and pepper, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Soup can be frozen for up to three months. Reheat gently on the stove, adding a splash of broth or water if needed. For additional flavor, consider adding a splash of soy sauce or lemon juice before serving. You can also experiment with different vegetables based on your preference.