Description
This Cozy Autumn Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Packed with nutritious ingredients like wild rice, butternut squash, kale, and creamy coconut milk, it’s a flavorful and wholesome soup that celebrates the best of autumn produce with fragrant herbs and a touch of apple cider vinegar for brightness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Main Ingredients
- 1 cup wild rice
- 6 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup mushrooms, sliced
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
Finishing Touches
- 2 cups kale, roughly chopped
- 1 tablespoon apple cider vinegar
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onions and garlic: Add the diced onion and minced garlic to the pot and cook until the onions become translucent, releasing their aroma.
- Add carrots, celery, and herbs: Stir in sliced carrots, celery, dried rosemary, and dried thyme, cooking for an additional 5 minutes to soften the vegetables and meld flavors.
- Incorporate wild rice: Add 1 cup of wild rice to the pot, stirring for about a minute to coat the grains with the oil and herbal mixture.
- Add vegetable broth and boil: Pour in 6 cups of vegetable broth and bring the mixture to a boil over medium-high heat.
- Simmer rice partially: Reduce heat to low, cover the pot, and simmer for 15 minutes to begin cooking the rice.
- Add squash and mushrooms: Mix in diced butternut squash and sliced mushrooms, then continue to simmer covered for another 20-25 minutes, until the rice and vegetables are tender.
- Stir in coconut milk and season: Pour in the canned coconut milk, season with salt and pepper to taste, then simmer uncovered for an additional 5 minutes to blend the creaminess.
- Add kale and vinegar: Toss in the chopped kale and apple cider vinegar, stirring until the kale wilts and the soup is well combined.
- Adjust seasoning: Taste the soup and add more salt, pepper, or herbs if needed to enhance the flavor.
- Serve hot: Ladle the soup into bowls and optionally garnish with extra dried thyme or rosemary for an added aromatic touch.
Notes
- This soup can easily be made vegan and gluten-free, making it suitable for various dietary preferences.
- Wild rice has a chewy texture and nutty flavor, which pairs beautifully with the creamy coconut milk.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust the thickness by adding more broth or coconut milk based on your preference.
- For an added protein boost, consider stirring in cooked chickpeas or lentils.
- The apple cider vinegar adds a nice tang and brightens the flavors; don’t skip this step.
- Leftovers will keep well refrigerated for up to 4 days and also freeze beautifully.
