If you're craving a pure comfort meal, this Wild Rice Soup with its robust flavor and unique texture is not only visually appealing, but is the sort of thrifty luxury we should all master in the kitchen.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Sauté sliced carrots, celery, onion, and squash until the onion becomes translucent and vegetables start to become tender, about 6-7 minutes. Add in minced garlic and continue to cook for another minute or until the garlic becomes fragrant.
Add in vegetable broth, wild rice, bay leaves, sea salt, black pepper, and paprika. Stir to combine. Bring mixture to a simmer and reduce heat to medium-low. Cover and cook for 25-35 minutes, or until rice and vegetables are tender, stirring occasionally.
Stir n coconut milk, thyme, and rosemary. Remove bay leaves before serving and season with more salt and pepper as needed.