Vegetable Wild Rice Soup Recipe
Comforting and delicious vegetable wild rice soup prepared in one pot.
Servings: 5 servings
Calories: 250kcal
Equipment
- 8" Chef Knife
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.
Video
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.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 539mg | Potassium: 386mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6008IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
