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Vegetable Wild Rice Soup Recipe

January 1, 2021 by Helene Dsouza 1 Comment

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Helene Dsouza
Comforting and healthy vegetable wild rice soup prepared in one pot.
Total Time: 1 hour 35 minutes
0 from 0 votes
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eating freshly prepared wild rice soup
cooked vegetable wild rice soup
wild rice soup with vegetables

A comforting and healthy wild rice soup enhanced with fresh vegetables, flavored with spices and herbs.

homemade wild rice soup with veggies

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.

The grain is healthy, rich in protein and fibers.

Soup Ingredients

  • 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.

mushroom and vegetables for wild rice soup

How to make this soup?

To make this soup is super simple, it’s a one pot wonder prepared with fresh ingredients from scratch!

The wild rice doesn’t require soaking but the soup needs at least 1 hour to turn out amazing!

Here is an overview on how it all comes together, the complete recipe is in the recipe card below. The video is the pop up.

Step 1

Prep veggies and mushrooms. Clean, rinse and chop up.

chop vegetables

Step 2

Heat up our pot and sautee one by one onion, garlic, ginger, veggies and wild rice.

Pour in liquids and season your soup.

sautee vegetables and wild rice, pour in broth and season

Step 3

Cook soup down and ingredients through.

bring wild rice soup to a boil

Taste with salt and black pepper.

Finish with cream and some lemon zest before serving up your homemade wild rice soup.

wild rice soup with mushroom in a spoon

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 baguette.

A basic salad with a vinaigrette dressing makes a great serving addition for dinner because the vinegar flavors compliment the flavors in the soup.

I like a green salad, beet salad, green bean, daikon salad or carrot salad with this soup.

wild rice soup on a bowl

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.

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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eating freshly prepared wild rice soup

Vegetable Wild Rice Soup Recipe

Comforting and healthy vegetable wild rice soup prepared in one pot.
0 from 0 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: how to make wild rice soup, wild rice soup
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 5 servings
Calories: 250kcal
Recipe by: Helene Dsouza

Ingredients

Prep fresh Ingredients:

  • 1 medium Onion
  • 2 cloves Garlic
  • 1 inch Ginger
  • 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
  • Salt to taste
  • Lemon Zest pinch, optional
  • ¼ cup Table Cream or heavy cream *see Notes
US Customary – Metric

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.
  • 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.
  • 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.
  • Reduce the flame a bit and pour in broth and water.
  • Season with thyme, rosemary, turmeric, bay leaf, and nutmeg. Mix it all well in and cover your pot.
  • Bring the soup to a boil and keep partially covered. Uncover halfway through. Cook over a medium heat setting until wild rice and other ingredients are cooked through.
  • Season with black pepper and salt.
  • Pour in the cream and throw in the lemon zest (optional). Combine well and simmer your soup.
  • Pick out the bay leaf and discard it.
  • Serve soup hot with bread and a salad. *see serving ideas in post.

Notes

  • Choose your veggies and mushrooms. I used carrots, leek, turnip, kale, and regular mushrooms. You can also use broccoli, spinach, potatoes, celery to just name a few.
  • Use table or heavy cream. You can turn this dish vegan/plant-based too by switching it with coconut milk.

Equipment

  • 8 inch Chef Knife
  • Cutting Board
  • Large Pot

Nutrition

Nutrition Facts
Vegetable Wild Rice Soup Recipe
Amount Per Serving
Calories 250 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 539mg22%
Potassium 386mg11%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 3g3%
Protein 8g16%
Vitamin A 6008IU120%
Vitamin C 15mg18%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. mjskitchen says

    January 2, 2021 at 7:02 pm

    What a fabulous soup for a cold winter’ day like today! A very hearty vegetable soup and I love using wild rice in soups.

    Reply

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