Description
This deeply nourishing one-pot vegetable wild rice soup is a comforting, plant-forward meal perfect for chilly afternoons. Featuring the earthy texture of wild rice combined with a medley of aromatic vegetables, mushrooms, and fragrant herbs like thyme and rosemary, this soup offers a restorative experience in every spoonful. It is naturally wholesome, packed with antioxidants, and simple to prepare, making it an ideal choice for a healthy, balanced dinner or lunch that stores beautifully for later.
Ingredients
1 medium onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
3 cups mixed vegetables and mushrooms, chopped
2 tablespoons olive oil
1/2 cup plus 1 tablespoon wild rice, rinsed
2 1/2 cups vegetable broth
1 quart water
2 teaspoons dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground turmeric
1 bay leaf
1 pinch nutmeg
1/4 teaspoon ground black pepper
Salt to taste
1/4 cup heavy cream or coconut milk
1 inch fresh lemon peel (optional)
Instructions
Prepare all fresh ingredients by washing, peeling, and chopping the vegetables and mushrooms.
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent.
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped vegetables and mushrooms to the pot and cook until they begin to soften.
Stir in the rinsed wild rice, dried thyme, rosemary, turmeric, nutmeg, and black pepper.
Pour in the vegetable broth and water, then add the bay leaf and optional lemon peel.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes or until the rice is tender.
Remove the bay leaf and lemon peel.
Stir in the heavy cream or coconut milk and season with salt to taste before serving.
Notes
Ensure the wild rice is thoroughly rinsed before cooking to remove any debris. For a vegan-friendly version, use full-fat canned coconut milk instead of dairy cream. This soup freezes exceptionally well; store in airtight containers for up to 3 months.