Add the coconut milk and kale, stirring until everything is well combined. Season with salt and pepper to taste, then serve warm and enjoy!
This Wild Rice Soup recipe is not only such a comforting dish, but it's also jam packed with nutrients. Although it's a true Autumn recipe, we believe this soup should be enjoyed all year round.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
20 minutes
50 minutes
6
Dinner
Vegetarian
Recipe 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, diced
1 bay leaf
1 teaspoon onion salt
1 teaspoon paprika
14 ounces unsweetened coconut milk
2 handfuls kale, remove stems and roughly chopped
Salt and pepper to taste
Directions:
1. Sauté the Aromatics
In your Larder & Vine Dutch Oven, heat olive oil over medium-high heat. Add the onion and sauté for about 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 the Vegetables and Seasoning
Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, celery salt, and paprika to the Dutch oven. Stir well to combine all the ingredients.
3. Simmer the Soup
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it simmer for 30 to 40 minutes, stirring occasionally, until the rice is tender and the vegetables are cooked through.
4. Finish and Serve
