Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup chopped kale or spinach
- Optional: roasted butternut squash or pumpkin cubes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in wild rice, vegetable broth, thyme, sage, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 45-50 minutes until rice is tender and soup thickens.
- Add chopped kale or spinach and cook for 5 minutes until wilted.
- Adjust seasonings as needed and serve hot, garnished with fresh herbs if desired.
Notes
- For added creaminess, stir in a splash of coconut milk or heavy cream before serving.
- Use leftover roasted vegetables for extra flavor.
- This soup can be stored and reheated for a delicious meal the next day.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg