Veggie and Wild Rice Soup
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Recipe Intro From lisathompson
There is nothing more comforting to me than a bowl of healthy, hearty soup. This version truly hits the spot— with 8 different vegetables! USA-grown wild rice is the perfect variety to use here. It has great texture, it’s nutritious, and it always makes me feel like I’m making my recipe a little fancier. I ate this soup nearly every day for a week while testing it and I never tired of it. You’re gonna want to add it to your winter meal rotation. This recipe is gluten-free, vegan, and super versatile.
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Recipe Card
ingredients
- 3 tablespoons olive oil, plus more for serving
- 8 ounces cremini or button mushrooms, sliced ¼” thick
- 3 carrots, trimmed and sliced into ¼” rounds
- 3 celery ribs, trimmed, sliced ½”
- 1 large parsnip, trimmed and sliced into ¼” half-moons
- 1 yellow onion, peeled and ½” diced
- 3 garlic cloves, peeled and roughly chopped
- 2 small red potatoes, ½” diced
- 3/4 cup wild rice
- 2 quarts vegetable stock
- Fresh thyme sprig
- 1 (14 ounce) can white beans
- 2 cups chopped kale
- Kosher salt
- Black pepper
Method
Step 1
Preheat a large pot over medium-high heat for 3 minutes. Add olive oil and heat until shimmering, then add sliced mushrooms, tossing to coat. Sear mushrooms, stirring occasionally until golden brown, about 6 minutes.
Step 2
Stir in carrots, celery, parsnip, onion, and garlic and 1 ½ teaspoons kosher salt. Cook, stirring occasionally, for about 10 minutes.
Step 3
Meanwhile, puree the beans and their liquid until completely smooth with a blender or food processor. Add vegetable stock, wild rice, potatoes, pureed white beans, and thyme sprigs to pot, stirring until well combined. Cover and cook at a rapid simmer for about 15 minutes, then reduce heat to low and cook for another 25 minutes, or until wild rice and potatoes are tender. Stir in kale and cook until wilted.
Step 4
Serve soup among bowls and drizzle with more olive oil, if desired.