Wild Rice Soup

Servings: 8

Total Time: 1 hour

Ingredients:

• 1 tablespoon olive oil

• 6 cups vegetable stock

• 1 cup uncooked wild rice

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 1 large sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 teaspoon onion salt

• 1 teaspoon paprika

• 14 ounces unsweetened coconut milk

• 2 large handfuls of kale, roughly chopped, stems removed

• Salt and pepper to taste

Directions:

1. In a Dutch oven, heat olive oil over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1 to 2 minutes, stirring occasionally, until fragrant.

2. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, celery salt, and paprika. Stir to combine.

3. Bring to a simmer, then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

4. Add coconut milk and kale and stir until combined. Season with salt and pepper as desired, then serve and enjoy!