Creamy Wild Rice Shroom-Kale Soup
PSA: Don’t make this when you’re hungry.
- 8 cups water
- 1 cup veggie broth seasoning
- 1 can coconut milk
- 1/2 cup olive oil
- 16oz wild rice or blend
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cups kale, finely chopped
- 2 tbsp corn starch
- 1 tbsp thyme
- 1 onion, diced
- 4 cloves fresh garlic, minced
- 1 pkg bella mushrooms (or your choice), washed and very thinly sliced
- 2 tbsp plant-based butter
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp basil
- 1 tsp oregano
- 1 tsp rosemary
Soak rice during prep time (chopping veggies) for a chewier texture.
In bottom of big pot, add melted butter and heat until bubbling. Add garlic, onion and mushroom and saute 10–15 minutes or until garlic is browned, onions are caramelized and mushrooms are crispy.
Next add in water, broth seasoning, rice and coconut milk. Stir well and be sure the sauted veggies are scraped from bottom of the pan and mixed in.
Bring soup to boil, then reduce to a simmer. Cook for 20 minutes, then remove the lid and cook another 20 minutes. This helps liquid evaporate for a thicker soup.
Tip: add salt at the very end.
This soup makes for delicious leftovers. Just remember it will thicken significantly after sitting in the fridge, so you will need to add more liquid to reheat. Or you can enjoy it as a risotto!