Hearty Wild Rice and Sweet Potato Soup
A comforting and nutritious soup that combines wild rice and sweet potatoes, perfect for cold days.
Equipment
- Dutch oven
Ingredients
Main Ingredients
- 3 tablespoon oil
- 4 cloves garlic, minced
- 1.5 cup celery, diced
- 1.5 cup carrots, diced
- 1 large yellow onion, diced
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper
- 3 cup mushrooms, sliced
- 1 cup dry wild rice
- 1 large sweet potato, peeled and cubed
- 1 can coconut milk
- 4 cup vegetable broth
- 1 tablespoon balsamic vinegar
Instructions
- In a large pot or Dutch oven, heat the oil over medium-low heat. Add the minced garlic, diced onions, carrots, and celery. Sauté for about 8 minutes, or until the vegetables are soft and fragrant.
- Stir in the salt, black pepper, smoked paprika, and crushed red pepper. Sauté for an additional 2 minutes to enhance the flavors.
- Add the sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot. Stir well to combine all the ingredients.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cover the pot and let it simmer for 45 minutes, stirring frequently to prevent sticking.
- After 45 minutes, turn off the heat and remove the pot from the hot burner. Stir in the balsamic vinegar for a delightful finish.
- Serve the soup warm, either on its own or with some cooked meat mixed in for extra protein.
Notes
For added flavor, consider garnishing with fresh herbs like parsley or cilantro. This soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep!