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.
Course Main Course
Keyword Wild Rice Soup
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
4tbsps (60 ml)olive oil
2mediumcarrots, peeled and sliced into coins
1smallyellow onion, diced
1cup (150 g)diced butternut squash
6cups (1.4 L)vegetable stock
1cup (176 g)brown and wild rice blend (I used Bob's Red Mill Brand)
1tspfine sea salt
1tsp ground black pepper
1/2 tspsmoked paprika
114 oz can (397 g)full-fat coconut milk
1/2tspdried thyme leaves
1/2 tspdried rosemary leaves
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.