Description
A hearty and comforting soup filled with wild rice, seasonal vegetables, and savory herbs, perfect for crisp autumn days.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped kale
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in vegetable broth, then add wild rice, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is tender.
- Stir in chopped kale and cook for another 5 minutes until wilted.
- If using, stir in heavy cream and heat through. Remove bay leaf before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g