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:
-
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.
-
Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, celery salt, and paprika. Stir to combine.
-
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.
-
Add coconut milk and kale and stir until combined. Season with salt and pepper as desired, then serve and enjoy!