Autumn Wild Rice Soup
A comforting and hearty dish made with wild rice, roasted vegetables, and savory herbs, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 1 cup wild rice or brown rice for a more familiar flavor
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced garlic powder works in a pinch
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 large sweet potato, peeled and cubed butternut squash is a delightful alternative
- 6 cups vegetable broth chicken broth if you prefer
- 1 teaspoon thyme fresh is best, but dried works too
- 1 teaspoon sage for that cozy autumn flavor
- Salt and pepper to taste
- 1 cup kale or spinach, chopped for a green boost
Instructions
Preparation
- In a pot, combine your wild rice with 2 cups of water. Bring it to a boil, then cover and simmer for 45 minutes until tender.
- In a large stockpot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant – you’ll know it’s ready when the onions become translucent.
- Stir in the carrots, celery, and sweet potato. Cook for about 5-7 minutes until they soften.
- Pour in your vegetable broth, then add the cooked wild rice, thyme, and sage. Bring to a gentle simmer.
- After about 30 minutes, toss in the chopped kale or spinach. Let it wilt and brighten the flavors.
- Finally, add salt and pepper as you see fit. This is where the soup’s personality shines!
- Ladle into bowls and savor each comforting bite.
Notes
Consider tossing in cranberries or pecans for a festive touch during the holidays. This soup can keep in the fridge for up to 4 days or freeze beautifully for up to 3 months.