This soul-warming, nourishing soup will get you through a chilly winter evening without the heavy feeling from heartier winter cuisines!
Ingredients
6 cups vegetable or chicken stock
1 cup uncooked wild rice
8 oz sliced baby bella mushrooms
4 cloves minced garlic
2 carrots, diced
2 celery ribs, diced
1 small white onion, diced
1 large sweet potato, peeled and diced
1 bay leaf
1.5 tbsp old bay seasoning
1 can unsweetened coconut milk
2 handfuls of kale, chopped with stems removed
salt and pepper
Instructions
In a large soup pot, sautee the onion in butter until soft, about five minutes. Add the garlic and stir until fragrant.
Add the stock, wild rice, mushrooms, celery, carrots, sweet potato, bay leaf, and old bay. Stir well.
When the soup reaches a simmer, reduce to medium low and cover to simmer for 30-40 minutes or until the rice is tender.
Add the coconut milk and kale, stirring gently. Taste for seasoning and salt and pepper.
Enjoy!
Tip: Feel free to add chicken. For convenience, use pre-cooked or roast your own and shred prior to adding.
Serve with a crusty bread!
