Description
A warm and comforting wild rice soup perfect for autumn days.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse wild rice and cook according to package instructions.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until softened.
- Stir in thyme, rosemary, and bay leaf.
- Add cooked wild rice and vegetable broth. Bring to a simmer.
- Season with salt and pepper. Cook for 15-20 minutes.
- Remove bay leaf before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, add a splash of coconut milk.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
