Description
Experience the warmth of autumn with this delightful soup, where nutty wild rice meets tender vegetables in a savory broth—perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: Heat a large pot over medium heat. Add olive oil, followed by the diced onions, carrots, and celery. Sauté until softened and fragrant (about 5 minutes).
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Incorporate Wild Rice: Add rinsed wild rice to the pot and stir to combine with the sautéed vegetables.
- Pour in Broth: Pour in the vegetable broth and add dried thyme and black pepper. Bring to a boil, then reduce heat and let simmer for 40-50 minutes or until the rice is tender.
- Taste Test: After about 30 minutes of simmering, taste the soup and adjust seasoning as desired.
- Serve: Ladle soup into bowls and garnish with fresh herbs if desired. Serve hot with crusty bread for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For extra richness, consider adding a splash of cream before serving. Customize by adding spinach or swapping wild rice for brown rice for different textures.