Cozy Autumn Wild Rice Soup

This is one of the best soups I had so far. This soup can be served year round and is very filling. I found this recipe a while back and found myself making it at least once a month. It is very simple and easy to make, and I can eat it for the 3-4 days if I wanted to. I only used a slow cooker/crock pot to cook this. I like using this method because I can prepare the food, throw it all in the crockpot for a few hours while I finish my house work, grocery shopping or errands. This is definitely a must try soup, I know people who don’t like the taste of coconut but you can barely taste it. I made it for a friend who can’t stand the taste of coconut and after I convinced her to try it she made it 6 times in 5 weeks! so trust me you will like it. I will include the other ways to cook this below if you don’t have a slow cooker.

P.S. You can add more (any kind) veggies if you like. Below is how I made it.

 

INGREDIENTS

6 cups vegetable stock
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 can of full fat coconut milk
2 large handfuls of kale, roughly chopped with thick stems removed
Kosher salt and freshly-cracked black pepper

INSTRUCTIONS

SLOW COOKER: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.

Cook on high for 2-3 hours*, until the rice is cooked and tender.
Meanwhile, during those final 10 minutes of slow cooking, Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

STOVETOP METHOD:
Heat 1 tablespoon butter in a large stockpot 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 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Meanwhile, during those final 10 minutes, Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

INSTANT POT (PRESSURE COOKER) METHOD:
Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.

Meanwhile, during those final 10 minutes of pressure cooking, Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

#soup #healthy #recipe #diet #vegan #glutenfree

 

 

 

WORKS CITED:

http://www.gimmesomeoven.com

 

 

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