Description
Warm up with this delicious Cozy Autumn Wild Rice Soup that’s packed with seasonal flavors. Perfect for meal prep—try it today!
Ingredients
Scale
- 6 cups vegetable stock (or chicken 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 sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1.5 tablespoons Old Bay seasoning
- 14-ounce can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly-cracked black pepper
Instructions
- In a large pot over medium heat, sauté diced onion, carrots, and celery in oil until softened (about 5 minutes).
- Add minced garlic and sliced mushrooms; cook until fragrant (3-4 minutes).
- Stir in sweet potato, wild rice, vegetable stock, bay leaf, and Old Bay seasoning.
- Bring to a gentle boil; reduce heat and simmer uncovered for about 30 minutes.
- Add coconut milk and kale; cook for an additional 10 minutes until kale wilts.
- Season to taste with fine sea salt and freshly cracked black pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 5g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg