Description

This Cozy Autumn Wild Rice Soup is a comforting, hearty dish perfect for cooler weather. Packed with nutrient-rich wild rice, sweet potatoes, and fresh vegetables, simmered in a flavorful vegetable broth, and finished with creamy coconut milk or heavy cream, it offers a delightful blend of textures and warming spices like thyme, sage, and turmeric. This soup is ideal for a nourishing lunch or a cozy dinner, garnished with fresh parsley for a touch of brightness.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon ground turmeric (optional)
1 medium sweet potato, peeled and diced
1/2 cup corn kernels (fresh, frozen, or canned)

Liquids and Grains

6 cups vegetable broth
1 cup wild rice
1 cup heavy cream or coconut milk (for a dairy-free version)

Finishing Touches

2 tablespoons fresh parsley, chopped (for garnish)
Salt and pepper, to taste

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Instructions

Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking them for about 5-7 minutes until they become soft and fragrant. Then, add the minced garlic, dried thyme, ground sage, and turmeric, cooking for another minute until the spices release their aroma.
Cook the Soup Base: Pour in 6 cups of vegetable broth, followed by the wild rice and diced sweet potato. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot with a lid and cook gently for about 45 minutes or until the wild rice is tender and the sweet potatoes are cooked through.
Add the Corn: Stir in the corn kernels and continue to cook uncovered for an additional 5 minutes to heat the corn through.
Finish the Soup: Pour in 1 cup of heavy cream or coconut milk, stirring it into the soup to combine evenly. Let the soup simmer for another 5 minutes to blend the flavors. Taste and season with salt and freshly ground black pepper as needed.
Serve: Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of freshly chopped parsley. Serve immediately, accompanied by crusty bread or crackers for a complete, comforting meal.

Notes

Using coconut milk instead of heavy cream makes this soup dairy-free and suitable for vegans.
Wild rice takes longer to cook than white rice; soaking it beforehand can reduce cooking time.
Adjust seasoning after adding cream or coconut milk since they can mellow flavors.
Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
For added protein, consider stirring in cooked beans or shredded chicken before serving.