Recipe: Perfect Autumn Wild Rice Soup (vegan)

Autumn Wild Rice Soup (vegan).

You can have Autumn Wild Rice Soup (vegan) using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Autumn Wild Rice Soup (vegan)

  1. Prepare 48 oz of vegetable stock.
  2. It’s 8 oz of wild rice.
  3. Prepare 8 oz of baby bella mushrooms, sliced.
  4. It’s 4 cloves of garlic, minced.
  5. You need 2 of medium carrots, small cubes.
  6. Prepare 2 of ribs celery, diced.
  7. It’s 1 lb of sweet potatoes, small cubes.
  8. It’s 1 of small white onion, diced.
  9. It’s 1 1/2 of bay leaves.
  10. You need 1 1/2 tablespoons of old bay seasoning.
  11. You need 13.5 oz of can of full fat coconut milk.
  12. Prepare 1 bunch of kale (about 4 large handfuls) destemmed and torn up.

Autumn Wild Rice Soup (vegan) step by step

  1. Melt butter in a 5qt dutch oven on medium-high heat. Add onion and sauté for 5 mins, stirring occasionally, until soft and translucent. Stir in garlic and cook for an additional 1-2 mins, stirring occasionally, until fragrant..
  2. Add vegetable stock, bay leaves, old bay seasoning and all veggies, except kale. Stir to combine then continue cooking until the soup begins to boil..
  3. Reduce heat to medium-low, cover and simmer for 45mins or until rice is soft, stirring ocasionally..
  4. Add coconut milk and kale, stirring gently to combine. Add salt & pepper to taste, then serve hot..