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.
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Servings4
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Serving Size1 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!