Comforting & nourishing healthy vegetable soup loaded with wild
rice, mushrooms and garlic perfect for a cozy winter meal. An herb infused base
simmered to perfection to create the perfect blend of savory and creaminess.
Nothing beats enjoying a cozy hearty soup on a cold winter day.
Sometimes you just need a break from indulging and what a better way to do that
than with a healthy soup. This soup is loaded with nutrition, an insane amount
of vegetables, fiber & antioxidants.
This recipe is so filling, it’s so easy to make and totally
customizable. Feel free to make this plant-based and vegan by skipping the milk
cream sauce and substituting with coconut milk or coconut cream.
Soups are so forgiving, you can basically throw in a ton of vegetables,
even the sad looking ones at the back of your produce drawer to create a
delicious bowl of goodness. Soup is almost foolproof… you really can’t mess it
up. This is such a great way to use up your leftovers and the possibilities are
Comforting & nourishing healthy vegetable soup loaded with wild rice, mushrooms and garlic perfect for a cozy winter meal. An herb infused base simmered to perfection to create the perfect blend of savory and creaminess.
Author: the communal feast
6cupschicken stockor vegetable stock
1cupuncooked wild rice
2medium carrotspeeled and diced
1large handful cremini mushroomswashed and sliced
1large sweet potatoor 2 small ones –easier to cut, peeled and diced
Juice of half a lemon
1tspdry parsley flakes
Salt and pepper to taste
1large handful of kalestems removed and chopped
1. Heat 1 tbsp of butter in a large soup pot over medium-high heat. Add onions and saute for 5 mins, stirring occasionally until soft and translucent. Sit in minced garlic and cook until fragrant –about 1 minute
2. Add chicken stock, wild rice, celery, carrots, sweet potato, mushrooms, garlic powder, onion powder, thyme, sage, parsley, ginger and salt and pepper to taste. Stir to combine
3. Bring the soup to a boil and reduce heat to medium-low. Cover and simmer for 45 minutes.
4. During the last 10 minutes of cooking time, start to prep the cream sauce. Add 3 tbsp butter to a separate saucepan and heat over medium-high until melted. Whisk in flour until combined –cook for about 1 minute. Gradually add the milk and continue to whisk until combined. Keep whisking until the mixture starts to thicken and turns into a cream
5. Add the cream sauce to the soup. Next add the frozen peas, lemon zest and juice of half a lemon. Add the chopped kale and gently stir until combined. Taste and season with salt and pepper or additional seasonings as needed