Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup mushrooms, sliced
- 2 cups kale, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until soft.
- Stir in garlic, thyme, and rosemary; cook for 1 minute.
- Add wild rice and vegetable broth; bring to a boil.
- Reduce heat and simmer for about 45 minutes.
- Add mushrooms and kale; cook for an additional 15 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For added richness, consider stirring in a splash of cream or coconut milk.
- Variations can include adding beans or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Autumn Wild Rice Soup, cozy soup, nutritious soup, fall recipes