Description
A heart-warming, one-pot vegetable wild rice soup that brings comfort to your table. This recipe features the nutty texture of wild rice combined with a garden-fresh medley of seasonal vegetables, mushrooms, and aromatic herbs. Enhanced with a hint of fresh ginger and a touch of cream for a luxurious finish, this vegetarian soup is both simple to prepare and incredibly nourishing, making it an ideal choice for busy weeknights.
Ingredients
1 medium onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
3 cups mixed vegetables and mushrooms (carrots, leeks, turnips, or broccoli), chopped
1–2 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 ground nutmeg
1/4 teaspoon ground black pepper
Salt to taste
1/4 cup table cream or heavy cream
1 inch lemon peel, freshly grated
Instructions
Prepare and chop all vegetables and mushrooms into bite-sized pieces.
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened and translucent.
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the mixed vegetables, mushrooms, and herbs (thyme, rosemary, turmeric, bay leaf, nutmeg, pepper).
Stir in the rinsed wild rice, vegetable broth, and water.
Bring the soup to a boil, then reduce heat to low and cover.
Simmer for about 45 minutes or until the wild rice is tender.
Remove the bay leaf.
Stir in the cream and grated lemon peel before serving.
Notes
This soup is highly versatile; use whatever seasonal vegetables are available in your fridge. For a vegan option, substitute the cream with full-fat coconut milk or a nut-based cream alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg