Name: Cozy Autumn Wild Rice Soup
Total time: 1 h
Ingredients: 1 cup wild rice: Wild rice is the star of this soup, providing an earthy flavor and chewy texture. It is a great alternative to white rice and offers more fiber and protein.; 2 tablespoons olive oil: Used to sauté the vegetables and start building the base of the soup.; 1 large onion, chopped: Adds depth and sweetness to the soup’s flavor.; 2 medium carrots, peeled and chopped: Adds natural sweetness and a vibrant color to the soup.; 2 celery stalks, chopped: Offers a fresh, crisp texture and a mild flavor.; 4 garlic cloves, minced: Garlic enhances the flavor of the soup with its rich, savory taste.; 1 teaspoon dried thyme: A warm, earthy herb that complements the autumn flavors of the soup.; 1 teaspoon dried rosemary: Adds a woodsy, fragrant note that pairs well with wild rice.; 1 bay leaf: Adds depth and subtle flavor to the soup base.; 6 cups vegetable broth: A rich, savory broth that forms the base of the soup. You can also use chicken broth if preferred.; 1 cup heavy cream or coconut cream: Provides creaminess and richness to the soup.; Salt and pepper: To taste, to bring out the flavors of the ingredients.; Fresh parsley or thyme: Finely chopped for a pop of freshness and color.; Chopped roasted nuts (optional): Walnuts or pecans add crunch and additional flavor.

Ingredients

Scale

For the Soup Base:

1 cup wild rice: Wild rice is the star of this soup, providing an earthy flavor and chewy texture. It is a great alternative to white rice and offers more fiber and protein.
2 tablespoons olive oil: Used to sauté the vegetables and start building the base of the soup.
1 large onion, chopped: Adds depth and sweetness to the soup’s flavor.
2 medium carrots, peeled and chopped: Adds natural sweetness and a vibrant color to the soup.
2 celery stalks, chopped: Offers a fresh, crisp texture and a mild flavor.
4 garlic cloves, minced: Garlic enhances the flavor of the soup with its rich, savory taste.
1 teaspoon dried thyme: A warm, earthy herb that complements the autumn flavors of the soup.
1 teaspoon dried rosemary: Adds a woodsy, fragrant note that pairs well with wild rice.
1 bay leaf: Adds depth and subtle flavor to the soup base.
6 cups vegetable broth: A rich, savory broth that forms the base of the soup. You can also use chicken broth if preferred.
1 cup heavy cream or coconut cream: Provides creaminess and richness to the soup.
Salt and pepper: To taste, to bring out the flavors of the ingredients.

Optional Garnish:

Fresh parsley or thyme: Finely chopped for a pop of freshness and color.
Chopped roasted nuts (optional): Walnuts or pecans add crunch and additional flavor.

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Instructions

FIRST STEP: COOK THE WILD RICE

Rinse the Wild Rice: Start by rinsing the wild rice under cold water to remove any excess starch. Drain it well.
Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce the heat, cover, and simmer for about 40 minutes, or until the rice is tender and the grains have burst open. Once cooked, drain any excess water and set the rice aside.

SECOND STEP: SAUTÉ THE VEGETABLES

Heat the Olive Oil: In a large soup pot, heat the olive oil over medium heat. Once hot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
Add the Garlic and Herbs: Add the minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Stir everything together and cook for another 1-2 minutes, until the garlic becomes fragrant and the herbs are well combined with the vegetables.

THIRD STEP: ADD THE BROTH AND SIMMER

Pour in the Broth: Add the vegetable broth to the pot, stirring to combine. Bring the broth to a simmer and let it cook for about 15-20 minutes, until the vegetables are fully cooked and tender.
Add the Wild Rice: Stir in the cooked wild rice and continue simmering for an additional 10 minutes. This allows the rice to absorb some of the soup’s flavors.

FOURTH STEP: ADD THE CREAM AND SEASON

Stir in the Cream: Once the soup has simmered and the rice is tender, stir in the heavy cream or coconut cream. This will make the soup creamy and smooth. If you’re using coconut cream, it will add a slightly tropical twist to the flavor.
Season the Soup: Taste the soup and season it with salt and pepper. Add more thyme or rosemary if desired for a stronger herb flavor.

FINAL STEP: SERVE AND GARNISH

Remove the Bay Leaf: Before serving, be sure to remove the bay leaf from the soup.
Garnish: Serve the soup in bowls, garnished with fresh parsley or thyme. If you like a bit of crunch, sprinkle some chopped roasted nuts on top.
Enjoy: Serve the soup hot and enjoy its comforting flavors, perfect for a cozy autumn meal.

Nutrition

Serving Size: 6
Calories: 250
Fat: 8g
Carbohydrates: 45g
Fiber: 5g
Protein: 6g