Cozy Autumn Wild Rice Soup
A creamy, flavorful, and hearty soup made with wild rice and fresh vegetables, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed Wild rice adds an earthy flavor and chewy texture.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup coconut milk (or regular milk for creaminess) Coconut milk enhances creaminess.
Spices and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- to taste Salt and pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- Start by rinsing the wild rice under cool water. Put it in a medium saucepan with 3 cups of water, bring it to a boil, and then reduce the heat to low. Cover and simmer for about 45 minutes, or until the grains open and are tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Combine and Cook
- Once the wild rice is cooked, drain any excess water and add it to your pot of sautéed vegetables. Pour in the vegetable broth and coconut milk, stirring to combine.
- Add the dried thyme, oregano, salt, and pepper to taste. Allow the soup to simmer for 15-20 minutes, letting all the flavors meld together beautifully.
Serve
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy the warm, cozy flavors as you settle in for a peaceful evening!
Notes
Store leftovers in the refrigerator for up to 4 days in an airtight container. Can be frozen for up to three months.