California-Wild-Rice-Soup

Creamy Wild Rice Soup

This Creamy Wild Rice Soup checks all the boxes-its nutritious, plant-based, and delicious! Perfect for colder weather, this cozy soup will be sure to warm you up.

This recipe stars California-grown wild rice and comes to us from our friend Molly of @sayyestothefreshh in partnership with USA Rice.

  • Servings
    4
  • Serving Size
    1 bowl

Ingredients

  • ⅔ cup California wild rice
  • 2⅔ cups of water
  • 2 medium carrots
  • 2 sticks of celery
  • 1 white onion
  • 2½ cups of butternut squash
  • 3 cloves of garlic.
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried sage
  • ½ to 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can of coconut milk
  • 2-3 cups low sodium vegetable broth
  • 1 can white beans
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • bag of baby spinach
  • parsley (to taste)

Directions

  • Cook the California-grown wild rice by combining ⅔ cup of wild rice with 2⅔ cups of water. Bring to a boil, and then simmer for 45 minutes.
  • Prep the rest of the ingredients while the wild rice cooks.
  • Chop the vegetables and mince 3 cloves of garlic.
  • Measure out the spices- 1½ teaspoons dried thyme, 1 teaspoon dried sage, ½ to 1 teaspoon salt, ½ teaspoon black pepper.
  • Heat olive oil in a large pan over medium heat and add vegetables. Stir and cook for about 5 minutes.
  • Add the garlic, stir, and cook for another 5 minutes.
  • Add the seasonings and cook for another few minutes.
  • Add 1 can of coconut milk, 2-3 cups low sodium vegetable broth, 1 can white beans, cooked wild rice (including any water that may still be in the pot with it), 1 tablespoon apple cider vinegar, and 1 tablespoon soy sauce. Let simmer for 10 minutes.
  • Stir through a bag of baby spinach (chopped) and a handful of parsley.
  • Scoop into bowls and enjoy!