Cozy Autumn Wild Rice Soup Comforting and Warming Dish

by
- 1 cup wild rice, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 teaspoon dried thyme - 1 teaspoon dried sage - 6 cups vegetable broth - 1 cup kale, stems removed and chopped - 1 can (15 oz) coconut milk - Salt and pepper to taste - 2 tablespoons fresh parsley, finely chopped (for garnish) I love using wild rice in this soup. It gives a great nutty flavor. Olive oil helps to sauté the vegetables, making them tender and flavorful. For the veggies, I use onion, garlic, carrots, celery, and butternut squash. These add a nice mix of sweetness and earthiness. Herbs like dried thyme and sage bring warmth to the soup. Vegetable broth serves as a tasty base. The addition of coconut milk makes the soup creamy and rich. Lastly, fresh parsley adds a pop of color and flavor when you serve it. For the full recipe, check out the detailed instructions on how to make this cozy dish. Sautéing the base vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely diced. Cook the onion for 3-4 minutes until it turns soft and clear. Then, add 2 cloves of minced garlic, 2 diced carrots, and 2 diced celery stalks. Stir and cook this mix for about 5 minutes. This helps the veggies soften and release their flavors. Infusing flavors with herbs Now, it’s time to add the magic. Toss in 1 medium butternut squash, peeled and diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried sage. Stir well and cook for another 2 minutes. This step fills your kitchen with wonderful smells and lets the herbs blend into the veggies. Adding wild rice and simmering After the veggies have cooked, pour in 6 cups of vegetable broth. Next, add 1 cup of rinsed wild rice. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer gently for 40-45 minutes. The wild rice will cook and become soft, giving the soup a hearty feel. Incorporating kale and coconut milk Once the rice is tender, stir in 1 cup of chopped kale and 1 can of coconut milk. Let the soup simmer for another 10 minutes. This will help the kale wilt and mix well with the rich, creamy soup. Garnishing with parsley When you're ready to serve, taste the soup. Add salt and pepper to match your flavor. Ladle the soup into bowls and sprinkle 2 tablespoons of finely chopped fresh parsley on top. This adds a nice pop of color and freshness. Pairing with crusty bread For a complete meal, serve the soup with some crusty bread. This makes for a cozy autumn dish that warms the heart. You can find the full recipe [here](Full Recipe). To make your Cozy Autumn Wild Rice Soup even tastier, try adding more herbs. Fresh thyme or rosemary can add a lovely touch. You can also sprinkle in some smoked paprika for a hint of warmth. If you like a little heat, a pinch of crushed red pepper flakes can elevate the flavor. Cooking wild rice takes a bit of care. I recommend rinsing it well under cold water before cooking. This removes any debris and helps it cook better. Use a 3:1 ratio of liquid to rice for the best texture. For your veggies, chop them evenly. This helps them cook at the same rate. You want them tender but not mushy. Serve your soup in rustic bowls for a cozy feel. I love using wide, deep bowls that allow for easy ladling. To make it extra special, add a drizzle of coconut milk on top before serving. Pair your soup with warm, crusty bread. This creates a nice contrast and makes for a comforting meal. For a pop of color, sprinkle fresh parsley over the top before serving. For the full recipe, check out the Cozy Autumn Wild Rice Soup section. {{image_4}} You can easily make this soup vegetarian or vegan. Simply replace the vegetable broth with a homemade or store-bought version that is vegan. To add protein, consider using lentils or chickpeas. These options add texture and keep your soup hearty. You might also try adding tofu for a protein boost. Just make sure it's cubed and sautéed before adding it to the soup. Fall offers a bounty of vegetables. You can swap out butternut squash for sweet potatoes or parsnips. Both add a sweet flavor that pairs well with wild rice. If you like, toss in some mushrooms for a rich earthiness. Don't be shy with spices! You can add a pinch of nutmeg or cinnamon for warmth. Adjust the spice levels to match your taste. If you want to save time, use a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours. For an Instant Pot, set it for 25 minutes on high pressure. Both methods yield a deeply flavored soup. Keep in mind that cooking time changes the texture of the rice. The wild rice may be softer in these methods, but it will still taste great. For the full recipe, check the earlier sections. After you enjoy your Cozy Autumn Wild Rice Soup, store the leftovers in the fridge. Use an airtight container to keep it fresh. Make sure it cools down before sealing. This helps avoid condensation, which can make the soup watery. For longer storage, consider freezing. Portion the soup into freezer-safe bags. Flatten them for easy stacking. Label them with the date to keep track. When you're ready to enjoy the soup again, choose the best reheating method. I recommend using a pot on the stove. Heat it over medium-low heat, stirring often. This helps maintain the flavor. You can also use the microwave, but be careful. Heat in short bursts and stir in between. After reheating, check the seasoning. You may need to add a pinch of salt or pepper. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage. If you see any off smells or mold, it’s best to toss the soup. Trust your senses; they are your best guide. Enjoy your Cozy Autumn Wild Rice Soup to the last drop! To make Cozy Autumn Wild Rice Soup, follow these steps: 1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and cook for 3-4 minutes until it’s soft. 3. Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes. 4. Add diced butternut squash, thyme, and sage. Cook for 2 more minutes. 5. Pour in vegetable broth and add rinsed wild rice. Bring to a boil. 6. Lower heat, cover the pot, and simmer for 40-45 minutes. 7. Once the rice is tender, stir in chopped kale and coconut milk. 8. Simmer for another 10 minutes and season with salt and pepper. 9. Serve hot, garnished with fresh parsley. You can find the full recipe in the previous sections. Yes, you can use brown rice, but it changes the flavor and texture. Brown rice is nuttier and chewier than wild rice. It also cooks faster. If you choose brown rice, adjust the cooking time. Brown rice takes about 30-35 minutes to cook. Wild rice has a unique taste and a delightful chewy texture. I recommend sticking with wild rice for the best flavor. Yes, this soup is gluten-free. However, always check labels for safety. Some vegetable broths may include gluten. Look for brands that state “gluten-free” clearly. The rest of the ingredients, like wild rice and vegetables, are naturally gluten-free. This makes the soup a safe choice for those with gluten sensitivities. You have many options for adding protein. Here are some ideas: - Chicken: Shredded cooked chicken adds a nice flavor. - Turkey: Diced turkey works well, especially after holidays. - Beans: Cannellini or chickpeas boost protein and fiber. - Tofu: Firm tofu can add plant-based protein. - Lentils: Red or green lentils blend nicely with the soup. Each addition changes the soup's taste and texture. Choose one that you enjoy! In this blog post, we explored how to make a hearty Cozy Autumn Wild Rice Soup. We discussed essential ingredients like wild rice, fresh veggies, and flavorful herbs. I provided step-by-step instructions to help you sauté, simmer, and serve this delicious dish. You also learned handy tips for enhancing flavors and variations to fit your needs. Whether you prefer vegan options or want to adapt the recipe, you have choices. Now, enjoy making this comforting meal to warm your autumn days. It’s time to gather your ingredients and create something special!

WANT TO SAVE THIS RECIPE?

Fall is the perfect time to enjoy a warm bowl of soup, and my Cozy Autumn Wild Rice Soup hits the spot! Packed with rich flavors from wild rice, fresh vegetables, and fragrant herbs, this comforting dish warms your heart and fills your belly. In this article, I’ll guide you through the ingredients, preparation, and tips for making the perfect cozy soup that celebrates the best of autumn. Let’s dive in!

Jump to Recipe

Ingredients

Essential Ingredients for Cozy Autumn Wild Rice Soup

– 1 cup wild rice, rinsed and drained

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 celery stalks, diced

– 1 medium butternut squash, peeled and diced into 1-inch cubes

– 1 teaspoon dried thyme

– 1 teaspoon dried sage

– 6 cups vegetable broth

– 1 cup kale, stems removed and chopped

– 1 can (15 oz) coconut milk

– Salt and pepper to taste

– 2 tablespoons fresh parsley, finely chopped (for garnish)

I love using wild rice in this soup. It gives a great nutty flavor. Olive oil helps to sauté the vegetables, making them tender and flavorful. For the veggies, I use onion, garlic, carrots, celery, and butternut squash. These add a nice mix of sweetness and earthiness.

Herbs like dried thyme and sage bring warmth to the soup. Vegetable broth serves as a tasty base. The addition of coconut milk makes the soup creamy and rich. Lastly, fresh parsley adds a pop of color and flavor when you serve it.

For the full recipe, check out the detailed instructions on how to make this cozy dish.

Step-by-Step Instructions

Preparation Phase

Sautéing the base vegetables

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely diced. Cook the onion for 3-4 minutes until it turns soft and clear. Then, add 2 cloves of minced garlic, 2 diced carrots, and 2 diced celery stalks. Stir and cook this mix for about 5 minutes. This helps the veggies soften and release their flavors.

Infusing flavors with herbs

Now, it’s time to add the magic. Toss in 1 medium butternut squash, peeled and diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried sage. Stir well and cook for another 2 minutes. This step fills your kitchen with wonderful smells and lets the herbs blend into the veggies.

Cooking the Soup

Adding wild rice and simmering

After the veggies have cooked, pour in 6 cups of vegetable broth. Next, add 1 cup of rinsed wild rice. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer gently for 40-45 minutes. The wild rice will cook and become soft, giving the soup a hearty feel.

Incorporating kale and coconut milk

Once the rice is tender, stir in 1 cup of chopped kale and 1 can of coconut milk. Let the soup simmer for another 10 minutes. This will help the kale wilt and mix well with the rich, creamy soup.

Serving Suggestions

Garnishing with parsley

When you’re ready to serve, taste the soup. Add salt and pepper to match your flavor. Ladle the soup into bowls and sprinkle 2 tablespoons of finely chopped fresh parsley on top. This adds a nice pop of color and freshness.

Pairing with crusty bread

For a complete meal, serve the soup with some crusty bread. This makes for a cozy autumn dish that warms the heart. You can find the full recipe [here](Full Recipe).

Tips & Tricks

Enhancing Flavor

To make your Cozy Autumn Wild Rice Soup even tastier, try adding more herbs. Fresh thyme or rosemary can add a lovely touch. You can also sprinkle in some smoked paprika for a hint of warmth. If you like a little heat, a pinch of crushed red pepper flakes can elevate the flavor.

Cooking Techniques

Cooking wild rice takes a bit of care. I recommend rinsing it well under cold water before cooking. This removes any debris and helps it cook better. Use a 3:1 ratio of liquid to rice for the best texture. For your veggies, chop them evenly. This helps them cook at the same rate. You want them tender but not mushy.

Presentation Ideas

Serve your soup in rustic bowls for a cozy feel. I love using wide, deep bowls that allow for easy ladling. To make it extra special, add a drizzle of coconut milk on top before serving. Pair your soup with warm, crusty bread. This creates a nice contrast and makes for a comforting meal. For a pop of color, sprinkle fresh parsley over the top before serving.

For the full recipe, check out the Cozy Autumn Wild Rice Soup section.

Variations

Vegetarian and Vegan Options

You can easily make this soup vegetarian or vegan. Simply replace the vegetable broth with a homemade or store-bought version that is vegan. To add protein, consider using lentils or chickpeas. These options add texture and keep your soup hearty. You might also try adding tofu for a protein boost. Just make sure it’s cubed and sautéed before adding it to the soup.

Seasonal Ingredient Swaps

Fall offers a bounty of vegetables. You can swap out butternut squash for sweet potatoes or parsnips. Both add a sweet flavor that pairs well with wild rice. If you like, toss in some mushrooms for a rich earthiness. Don’t be shy with spices! You can add a pinch of nutmeg or cinnamon for warmth. Adjust the spice levels to match your taste.

Slow Cooker and Instant Pot Adaptations

If you want to save time, use a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours. For an Instant Pot, set it for 25 minutes on high pressure. Both methods yield a deeply flavored soup. Keep in mind that cooking time changes the texture of the rice. The wild rice may be softer in these methods, but it will still taste great.

For the full recipe, check the earlier sections.

Storage Info

How to Store Leftovers

After you enjoy your Cozy Autumn Wild Rice Soup, store the leftovers in the fridge. Use an airtight container to keep it fresh. Make sure it cools down before sealing. This helps avoid condensation, which can make the soup watery. For longer storage, consider freezing. Portion the soup into freezer-safe bags. Flatten them for easy stacking. Label them with the date to keep track.

Reheating Instructions

When you’re ready to enjoy the soup again, choose the best reheating method. I recommend using a pot on the stove. Heat it over medium-low heat, stirring often. This helps maintain the flavor. You can also use the microwave, but be careful. Heat in short bursts and stir in between. After reheating, check the seasoning. You may need to add a pinch of salt or pepper.

Shelf Life

In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage. If you see any off smells or mold, it’s best to toss the soup. Trust your senses; they are your best guide. Enjoy your Cozy Autumn Wild Rice Soup to the last drop!

FAQs

How to make Cozy Autumn Wild Rice Soup?

To make Cozy Autumn Wild Rice Soup, follow these steps:

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook for 3-4 minutes until it’s soft.

3. Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes.

4. Add diced butternut squash, thyme, and sage. Cook for 2 more minutes.

5. Pour in vegetable broth and add rinsed wild rice. Bring to a boil.

6. Lower heat, cover the pot, and simmer for 40-45 minutes.

7. Once the rice is tender, stir in chopped kale and coconut milk.

8. Simmer for another 10 minutes and season with salt and pepper.

9. Serve hot, garnished with fresh parsley.

You can find the full recipe in the previous sections.

Can I use brown rice instead of wild rice?

Yes, you can use brown rice, but it changes the flavor and texture. Brown rice is nuttier and chewier than wild rice. It also cooks faster. If you choose brown rice, adjust the cooking time. Brown rice takes about 30-35 minutes to cook. Wild rice has a unique taste and a delightful chewy texture. I recommend sticking with wild rice for the best flavor.

Is this soup gluten-free?

Yes, this soup is gluten-free. However, always check labels for safety. Some vegetable broths may include gluten. Look for brands that state “gluten-free” clearly. The rest of the ingredients, like wild rice and vegetables, are naturally gluten-free. This makes the soup a safe choice for those with gluten sensitivities.

What can I add to the soup for extra protein?

You have many options for adding protein. Here are some ideas:

– Chicken: Shredded cooked chicken adds a nice flavor.

– Turkey: Diced turkey works well, especially after holidays.

– Beans: Cannellini or chickpeas boost protein and fiber.

– Tofu: Firm tofu can add plant-based protein.

– Lentils: Red or green lentils blend nicely with the soup.

Each addition changes the soup’s taste and texture. Choose one that you enjoy!

In this blog post, we explored how to make a hearty Cozy Autumn Wild Rice Soup. We discussed essential ingredients like wild rice, fresh veggies, and flavorful herbs. I provided step-by-step instructions to help you sauté, simmer, and serve this delicious dish. You also learned handy tips for enhancing flavors and variations to fit your needs. Whether you prefer vegan options or want to adapt the recipe, you have choices. Now, enjoy making this comforting meal to warm your autumn days. It’s time to gather your ingredients and create something special!

- 1 cup wild rice, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 teaspoon dried thyme - 1 teaspoon dried sage - 6 cups vegetable broth - 1 cup kale, stems removed and chopped - 1 can (15 oz) coconut milk - Salt and pepper to taste - 2 tablespoons fresh parsley, finely chopped (for garnish) I love using wild rice in this soup. It gives a great nutty flavor. Olive oil helps to sauté the vegetables, making them tender and flavorful. For the veggies, I use onion, garlic, carrots, celery, and butternut squash. These add a nice mix of sweetness and earthiness. Herbs like dried thyme and sage bring warmth to the soup. Vegetable broth serves as a tasty base. The addition of coconut milk makes the soup creamy and rich. Lastly, fresh parsley adds a pop of color and flavor when you serve it. For the full recipe, check out the detailed instructions on how to make this cozy dish. Sautéing the base vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely diced. Cook the onion for 3-4 minutes until it turns soft and clear. Then, add 2 cloves of minced garlic, 2 diced carrots, and 2 diced celery stalks. Stir and cook this mix for about 5 minutes. This helps the veggies soften and release their flavors. Infusing flavors with herbs Now, it’s time to add the magic. Toss in 1 medium butternut squash, peeled and diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried sage. Stir well and cook for another 2 minutes. This step fills your kitchen with wonderful smells and lets the herbs blend into the veggies. Adding wild rice and simmering After the veggies have cooked, pour in 6 cups of vegetable broth. Next, add 1 cup of rinsed wild rice. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer gently for 40-45 minutes. The wild rice will cook and become soft, giving the soup a hearty feel. Incorporating kale and coconut milk Once the rice is tender, stir in 1 cup of chopped kale and 1 can of coconut milk. Let the soup simmer for another 10 minutes. This will help the kale wilt and mix well with the rich, creamy soup. Garnishing with parsley When you're ready to serve, taste the soup. Add salt and pepper to match your flavor. Ladle the soup into bowls and sprinkle 2 tablespoons of finely chopped fresh parsley on top. This adds a nice pop of color and freshness. Pairing with crusty bread For a complete meal, serve the soup with some crusty bread. This makes for a cozy autumn dish that warms the heart. You can find the full recipe [here](Full Recipe). To make your Cozy Autumn Wild Rice Soup even tastier, try adding more herbs. Fresh thyme or rosemary can add a lovely touch. You can also sprinkle in some smoked paprika for a hint of warmth. If you like a little heat, a pinch of crushed red pepper flakes can elevate the flavor. Cooking wild rice takes a bit of care. I recommend rinsing it well under cold water before cooking. This removes any debris and helps it cook better. Use a 3:1 ratio of liquid to rice for the best texture. For your veggies, chop them evenly. This helps them cook at the same rate. You want them tender but not mushy. Serve your soup in rustic bowls for a cozy feel. I love using wide, deep bowls that allow for easy ladling. To make it extra special, add a drizzle of coconut milk on top before serving. Pair your soup with warm, crusty bread. This creates a nice contrast and makes for a comforting meal. For a pop of color, sprinkle fresh parsley over the top before serving. For the full recipe, check out the Cozy Autumn Wild Rice Soup section. {{image_4}} You can easily make this soup vegetarian or vegan. Simply replace the vegetable broth with a homemade or store-bought version that is vegan. To add protein, consider using lentils or chickpeas. These options add texture and keep your soup hearty. You might also try adding tofu for a protein boost. Just make sure it's cubed and sautéed before adding it to the soup. Fall offers a bounty of vegetables. You can swap out butternut squash for sweet potatoes or parsnips. Both add a sweet flavor that pairs well with wild rice. If you like, toss in some mushrooms for a rich earthiness. Don't be shy with spices! You can add a pinch of nutmeg or cinnamon for warmth. Adjust the spice levels to match your taste. If you want to save time, use a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours. For an Instant Pot, set it for 25 minutes on high pressure. Both methods yield a deeply flavored soup. Keep in mind that cooking time changes the texture of the rice. The wild rice may be softer in these methods, but it will still taste great. For the full recipe, check the earlier sections. After you enjoy your Cozy Autumn Wild Rice Soup, store the leftovers in the fridge. Use an airtight container to keep it fresh. Make sure it cools down before sealing. This helps avoid condensation, which can make the soup watery. For longer storage, consider freezing. Portion the soup into freezer-safe bags. Flatten them for easy stacking. Label them with the date to keep track. When you're ready to enjoy the soup again, choose the best reheating method. I recommend using a pot on the stove. Heat it over medium-low heat, stirring often. This helps maintain the flavor. You can also use the microwave, but be careful. Heat in short bursts and stir in between. After reheating, check the seasoning. You may need to add a pinch of salt or pepper. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage. If you see any off smells or mold, it’s best to toss the soup. Trust your senses; they are your best guide. Enjoy your Cozy Autumn Wild Rice Soup to the last drop! To make Cozy Autumn Wild Rice Soup, follow these steps: 1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and cook for 3-4 minutes until it’s soft. 3. Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes. 4. Add diced butternut squash, thyme, and sage. Cook for 2 more minutes. 5. Pour in vegetable broth and add rinsed wild rice. Bring to a boil. 6. Lower heat, cover the pot, and simmer for 40-45 minutes. 7. Once the rice is tender, stir in chopped kale and coconut milk. 8. Simmer for another 10 minutes and season with salt and pepper. 9. Serve hot, garnished with fresh parsley. You can find the full recipe in the previous sections. Yes, you can use brown rice, but it changes the flavor and texture. Brown rice is nuttier and chewier than wild rice. It also cooks faster. If you choose brown rice, adjust the cooking time. Brown rice takes about 30-35 minutes to cook. Wild rice has a unique taste and a delightful chewy texture. I recommend sticking with wild rice for the best flavor. Yes, this soup is gluten-free. However, always check labels for safety. Some vegetable broths may include gluten. Look for brands that state “gluten-free” clearly. The rest of the ingredients, like wild rice and vegetables, are naturally gluten-free. This makes the soup a safe choice for those with gluten sensitivities. You have many options for adding protein. Here are some ideas: - Chicken: Shredded cooked chicken adds a nice flavor. - Turkey: Diced turkey works well, especially after holidays. - Beans: Cannellini or chickpeas boost protein and fiber. - Tofu: Firm tofu can add plant-based protein. - Lentils: Red or green lentils blend nicely with the soup. Each addition changes the soup's taste and texture. Choose one that you enjoy! In this blog post, we explored how to make a hearty Cozy Autumn Wild Rice Soup. We discussed essential ingredients like wild rice, fresh veggies, and flavorful herbs. I provided step-by-step instructions to help you sauté, simmer, and serve this delicious dish. You also learned handy tips for enhancing flavors and variations to fit your needs. Whether you prefer vegan options or want to adapt the recipe, you have choices. Now, enjoy making this comforting meal to warm your autumn days. It’s time to gather your ingredients and create something special!

Cozy Autumn Wild Rice Soup

Warm up this fall with a delicious Cozy Autumn Wild Rice Soup that’s packed with flavor and nutrients! Made with wholesome ingredients like wild rice, butternut squash, and coconut milk, this comforting soup is perfect for chilly days. Discover the step-by-step instructions to create this nourishing dish that serves six. Click through to explore the full recipe and bring some cozy warmth to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup wild rice, rinsed and drained

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium butternut squash, peeled and diced into 1-inch cubes

1 teaspoon dried thyme

1 teaspoon dried sage

6 cups vegetable broth

1 cup kale, stems removed and chopped

1 can (15 oz) coconut milk

Salt and pepper to taste

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

    Next, incorporate the minced garlic, diced carrots, and celery into the pot. Sauté the mixture for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften and develop flavor.

      Add the diced butternut squash to the pot along with the dried thyme and sage. Stir well and cook for an extra 2 minutes, allowing the aromatic herbs to infuse the vegetables.

        Carefully pour in the vegetable broth and then add the rinsed wild rice to the pot. Bring the entire mixture to a vigorous boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 40-45 minutes, or until the wild rice is tender and has fully opened up.

          After the wild rice has cooked, stir in the chopped kale and pour in the coconut milk. Allow the soup to simmer for an additional 10 minutes, which will help the kale to wilt and meld into the soup.

            Taste the soup and season with salt and pepper to your preference, adjusting for flavor.

              Serve the soup hot, beautifully garnished with a sprinkle of fresh parsley on top for a burst of color and freshness.

                - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  - Presentation Tips: To elevate your serving style, ladle the soup into rustic bowls and pair with crusty bread on the side for a cozy autumn meal.

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating