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Veggie and Wild Rice Soup Recipe

  • Total Time: 1 hour 5 minutes

Ingredients

Scale

6 Cups Vegetable Stock
1 Cup Wild Rice
8 oz Baby Bella Mushrooms, sliced
4 Cloves Garlic, minced
2 Medium Carrots, diced
2 Ribs Celery, diced
1 lb Sweet Potato, peeled and diced
1 Small White Onion, peeled and diced
1 Bay Leas
1 1/2 TBS Fit To Be Thai’s Spice
1 14-oz Can Unsweetened Coconut Milk
2 Large Handfuls of Kale, rough chopped and stems removed
Kosher Salt and Fresh Cracked Pepper to taste

Instructions

  1. In a large Dutch Oven, heat 1 tbsp olive oil on medium-high. Sauté the veggies.
  2. Heat another tablespoon olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
  3. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  4. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, Bay Leaf, and Thai Spice. Stir to combine.
  5. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  6. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Fit To Be Thai’d Spice Mix if needed).
  • Prep Time: 20
  • Cook Time: 45
  • Category: Soups

Keywords: Fit To Be Thai'd Spice Mix, Thai, Wild Rice Soup