Description
A hearty and flavorful wild rice soup perfect for a cozy autumn meal. This vegetarian and gluten-free recipe is packed with warming ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup wild rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and black pepper to taste
- 1/2 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add the rinsed wild rice, thyme, and rosemary.
- Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the rice is tender.
- Season with salt and pepper to taste.
- Stir in fresh parsley before serving.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream or coconut milk in the last 10 minutes of cooking.
- Add your favorite fall vegetables like butternut squash or sweet potatoes.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg