Soup with vegetables and broth in a white bowl

Autumn Wild Rice Soup

INGREDIENTS

  • 2 Tbsp Garlic Infused olive oil 
  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice
  • 8 oz baby bella mushrooms, sliced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1lb) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 1 (14-oz) can unsweetened coconut milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Fine sea salt & freshly-cracked black pepper 

DIRECTIONS

  1. Heat 2 tablespoon Garlic Infused olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. 
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  3. Continue cooking until the soup reaches a simmer.
  4. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  5. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper. Never hurts to add an extra drizzle! If you like heat, try our Habanero Infused olive oil. 
Back to blog