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Cozy Autumn Wild Rice Soup Recipe

4.4 from 62 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Featuring wild rice simmered with vegetables, aromatic herbs, and a touch of coconut milk and heavy cream, it offers a rich, creamy texture with layers of warm autumn flavors. The addition of kale and a splash of lemon juice lends freshness and a nourishing boost, making it an ideal meal to enjoy throughout the fall season.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup wild rice
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 cup chopped kale
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté the onion: Add the diced medium onion and cook for 3-4 minutes until it becomes translucent, developing a sweet base flavor.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma of the soup.
  4. Cook carrots and celery: Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally to soften the vegetables.
  5. Add wild rice: Pour in 1 cup of wild rice and stir thoroughly to combine it with the vegetables.
  6. Add vegetable broth: Pour in 4 cups of vegetable broth, making sure the rice and vegetables are well covered to allow proper cooking of the rice.
  7. Add coconut milk: Stir in 1 cup of coconut milk to add creaminess and subtle sweetness to the soup.
  8. Season with herbs and spices: Sprinkle in 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/4 teaspoon ground nutmeg, 1/4 teaspoon black pepper, and 1/2 teaspoon salt, tossing gently to mix.
  9. Add bay leaf: Drop 1 bay leaf into the pot to infuse the broth with a gentle herbal note.
  10. Bring to boil and simmer: Increase heat to bring the soup to a boil, then reduce to low heat for simmering.
  11. Simmer covered: Cover the pot and let the soup simmer for 40-45 minutes until the wild rice is tender and cooked through, stirring occasionally.
  12. Monitor consistency: Check the rice as it cooks and add extra broth or water if the soup thickens too much.
  13. Remove bay leaf: Once the rice is fully cooked, fish out and discard the bay leaf to avoid bitterness.
  14. Add kale: Stir in 1 cup chopped kale and cook for 3-4 minutes until the kale wilts and softens, adding color and nutrients.
  15. Incorporate heavy cream: Pour in 1/2 cup heavy cream and stir gently to blend the creaminess evenly throughout the soup.
  16. Add lemon juice: Stir in 1 tablespoon lemon juice for a bright, fresh contrast to the rich flavors.
  17. Adjust seasoning: Taste the soup and add more salt, black pepper, or lemon juice as desired to balance the flavors.
  18. Serve warm: Ladle the soup into bowls and garnish with fresh herbs if desired, serving immediately for best flavor and texture.

Notes

  • Wild rice takes longer to cook than regular rice; soaking it beforehand can reduce cooking time.
  • For a vegan version, substitute heavy cream with additional coconut milk or a plant-based cream alternative.
  • Feel free to add other autumn vegetables such as mushrooms or sweet potatoes for extra heartiness.
  • Adjust the seasoning to taste, especially the salt and lemon juice, to enhance the soup’s depth.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for longer preservation.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://homegrownbeets.com/cozy-autumn-wild-rice-soup-recipe/