Creamy Wild Rice Soup
This recipe is a plant based version of a family tradition. Every year on Christmas Eve, my family makes a creamy wild rice soup. It's the one day a year that we get to enjoy this soup!My family enjoys this soup with lefse, you could eat it as is or serve it with a hearty whole wheat bread.It's a perfect heart warming soup for a cozy cold day. It's made with fresh seasonal veggies, wild rice and greens.This version calls for coconut milk which adds a hint of sweetness to balance out all the savory flavors. Don't be surprised if you find yourself coming back to this recipe again and again.Enjoy!
- 6 cups Vegetable Broth
- 1 cup Uncooked Wild Rice
- 8 oz Baby Bella Mushrooms Sliced
- 4 cloves Garlic Minced
- 2 Carrots Diced
- 2 Celery Ribs Diced
- 1 lb Yukon Gold Potatoes Diced
- 1 small Yellow Onion Diced
- 1 1/2 tbsp Old Bay Seasoning
- 1 14 oz can Unsweetened Coconut Milk
- 2 large handfuls Kale or other green, roughly chopped
- In a large pot over medium-high heat, saute onions until translucent, about 5 minutes. Then, add the garlic and cook for another 1-2 minutes, until fragrant.
- Add the vegetable stock, wild rice, mushrooms, carrots, celery, potatoes and Old Bay Seasoning. Stir to combine.
- Bring soup to a low boil. Reduce heat to a simmer. Cover soup and cook for 30-40 minutes, until rice is tender, stirring occasionally.
- Add coconut milk and kale to the soup. Stir until kale has wilted. Add salt and pepper as needed and extra Old Bay if you'd like.
- Serve warm and enjoy!