A comforting and flavorful wild rice soup enhanced with fresh vegetables, flavored with spices and herbs.
Global Food Recipes
with Spices and Herbs
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What is wild rice?
Wild rice is actually not a rice variety. It's a grain that grows on tall grasses native to North America. Wild rice is sometimes also sold as Canadian rice or Native American rice.
The elongated grains turn dark brown when dried, and they are then most commonly used to make a soup.
They taste nutty, and the texture can be described as a bit fibrous. As I said, it's absolutely not like rice.
Ingredient Notes
- wild rice
- broth and water
- a mixture of fresh vegetables and mushrooms - I used carrot, leek, mushrooms, kale, and turnip.
- ginger
- garlic
- onion
- salt and black pepper
- oil
- spices - nutmeg, bay leaf, turmeric, and lemon zest
- herbs - thyme and rosemary
- cream or coconut milk if you want to make this soup vegan
You can choose to use and add other vegetables too. Such as potatoes, green beans, broccoli, cauliflower, peas, corn, and celery, to just name a few.
You can also add chicken or turkey pieces to your soup. Leftover rotisserie chicken can be used as well, and even pork ham pieces.
Process Overview
The wild rice doesn't require soaking, but the soup needs at least 1 hour to turn out amazing!
Step 1
Prep veggies and mushrooms. Clean, rinse, and chop up.
Step 2
Heat up our pot and sauté one by one onion, garlic, ginger, veggies, and wild rice.
Pour in liquids and season your soup.
Step 3
Cook the soup down and the ingredients through. Taste with salt and black pepper.
Finish with cream and some lemon zest before serving up your homemade wild rice soup.
📖 Recipe
Vegetable Wild Rice Soup Recipe
Ingredients
Prep fresh Ingredients:
- 1 Medium Onion
- 2 Piece Garlic Cloves
- 1 Inch Ginger Fresh
- 3 Cups Vegetables and Mushrooms chopped, *see Notes
To cook the Soup:
- 1-2 Tablespoon Olive Oil
- ½ Cup + 1 Tbsp Wild Rice
- 2½ Cups Broth
- 1 Quart Water
- 2 Teaspoon Thyme Dried
- 1 Teaspoon Rosemary Dried
- ½ Teaspoon Turmeric Ground ground
- 1 Bay Leaf
- Nutmeg pinch
- ¼ Teaspoon Black Pepper Ground
- Salt to taste
- ¼ Cup Table Cream or heavy cream *see Notes
- 1 Inch Lemon Peel freshly grated, optional
Instructions
Prep fresh ingredients:
- Prepare your veggies and mushrooms first. Rinse and brush if there is mud on them. Peel if necessary and discard wilted parts.1 Medium Onion, 2 Piece Garlic Cloves, 1 Inch Ginger Fresh, 3 Cups Vegetables and Mushrooms
- Slice onion, chop garlic, grate or chop ginger, cut other veggies and mushrooms small. Collect in a bowl.
To cook the Soup:
- Heat up a pot with the olive oil over the stovetop and stir cook onion soft.1-2 Tablespoon Olive Oil
- Stir in garlic and ginger and stir cook for a minute over a medium heat setting.
- Continue to stir in chopped vegetables over a medium to high flame.
- Add the wild rice and stir-cook for a minute over high heat.½ Cup + 1 tablespoon Wild Rice
- Reduce the flame a bit and pour in broth and water.2½ Cups Broth, 1 Quart Water
- Season with thyme, rosemary, turmeric, bay leaf, and nutmeg. Mix it all in well and cover your pot.2 Teaspoon Thyme Dried, 1 Teaspoon Rosemary Dried, ½ Teaspoon Turmeric Ground, 1 Bay Leaf, Nutmeg
- Bring the soup to a boil and keep it partially covered. Uncover halfway through. Cook over a medium heat setting until the wild rice and other ingredients are cooked through.
- Season with black pepper and salt.¼ Teaspoon Black Pepper Ground, Salt
- Pour in the cream and throw in the lemon zest (optional). Combine well and simmer your soup.¼ Cup Table Cream, 1 Inch Lemon Peel
- Pick out the bay leaf and discard it.
- Serve soup hot with bread and a salad. *See serving ideas in post.
Notes
Equipment
- 8" Chef Knife
Nutrition
Serving
I simply love this soup on a cold day with slices of bread. Spelt bread is a great addition to this soup and even a baguette.
A basic salad with a vinaigrette dressing makes a great serving addition for dinner because the vinegar flavors complement the flavors in the soup.
I like a green salad, beet salad, green beans, daikon salad, or carrot salad with this soup.
Storing
You can store leftovers of your wild rice soup in an airtight container for up to 5 days in your fridge.
You can prepare batches to add to your meal prepping menu. Those can be frozen to be enjoyed at another time in the future.
To thaw your frozen soup, place it into your fridge overnight or reheat it in a pot over the stovetop or warm it up in your microwave in a microwave-friendly container.
More Vegetable Soup and Stew Ideas
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