Description
Discover the best autumn wild rice soup recipe perfect for cozy fall meals Embrace comfort food with rich flavors and hearty ingredients 150 chars
1 cup wild rice, rinsed and drained
2 tablespoons olive oil (or butter for richer flavor)
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups vegetable broth
1 cup butternut squash, cubed
1 cup mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper, to taste
2 cups kale or spinach, roughly chopped
Optional: 1 tablespoon lemon juice for brightness
Optional toppings: toasted pumpkin seeds, fresh parsley for garnish
In a large pot, heat the olive oil (or butter) over medium heat. Let it warm up, but keep an eye on it to prevent burning.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the veggies are softened and fragrant.
Stir in the minced garlic and sauté for an additional minute.
Toss in the rinsed wild rice and give it a good stir. Let it toast in the pot for a minute.
Slowly pour in the vegetable broth, scraping up any bits stuck on the bottom of the pot. Add the cubed butternut squash and sliced mushrooms next.
Sprinkle in the thyme, sage, and a bit of salt and pepper. Bring everything to a gentle boil.
Reduce the heat to low, cover, and let it simmer for about 45-50 minutes, or until the rice is tender and the vegetables are cooked through.
Toss in the chopped kale or spinach, allowing it to wilt and give a pop of color to your soup. Add a splash of lemon juice for brightness if desired.
Taste and adjust the seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300 calories
- Sugar: 3 grams
- Fat: 6 grams
- Carbohydrates: 52 grams
- Fiber: 8 grams
- Protein: 10 grams
Keywords: Wild Rice Soup, Autumn Recipes, Comfort Food, Fall Soup, Vegan Soup
