Autumn Wild Rice Soup (vegan/vegetarian-friendly)
The weather continues to get colder, finals are approaching and the nights are getting darker. Colder weather is upon us, and with it comes the craving for warmth and comfort, along with minimal-effort dining.
To satisfy your need for warmth and to give your immune system a little boost in this chilly season, I present to you a quick and easy wild rice soup that is crock-pot, stovetop and instant pot-friendly. This soup tastes like Thanksgiving to me, and the smell of autumn vegetables and aromatic herbs will fill your apartment for the rest of the evening. I always find myself homesick in November — the promise of Thanksgiving and the start of the holiday season always makes me a bit reminiscent. Luckily, there’s no heartache a good soup can’t fix.
- 6 cups vegetable stock or chicken stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (or milk alternative)
- 2 large handfuls of kale, roughly chopped with stems removed
- salt and pepper
1. In a large pot, cook the vegetable stock, bay leaf, sweet potato and rice on low heat.
2. In a large pan, saute the mushrooms, garlic, carrots, celery and onion with olive oil and salt and pepper.
3. Add to pot, stir in vegetables and cover on low heat.
4. While the rice and vegetables are cooking, take a break! Watch some Netflix, do some reading, paint your toenails.
5. When the rice is almost cooked, start the sauce. In the same pan, melt the butter and stir in flour until smooth. Slowly add the milk of your choosing (I used coconut) and stir until creamy.
6. Stir the sauce into the rice.
7. That’s it! Quick, easy and enough food to keep you warm and healthy. Store the leftovers in your fridge and heat up for a toasty and hearty lunch on the go.
Email Priya Subberwal at [email protected]