Yield: 6 servings
Cook time: 45 minutes
Ingredients
1 Tbsp olive oil
1 cup yellow onion, peeled and diced
1 cup carrots, peeled and diced
1 and ½ cups celery, diced
2 cups button mushrooms, roughly chopped
3 garlic cloves, minced
1 Tbsp italian seasoning
1 tsp salt
1 tsp pepper
1 bay leaf
¾ cup wild rice, uncooked
4 cups vegetable broth
1 15 oz can coconut milk
2 cups kale, chopped and packed
1 Tbsp lemon juice
Directions
Heat a soup pot or dutch oven over medium heat and add the olive oil. Once heated, add the diced onion and carrots to the pot and sauté for ~5 minutes stirring occasionally. Add the celery, mix together and cook for an additional 2 minutes.
Next, add the mushrooms, garlic, italian seasoning, salt and pepper and stir to combine. Cook for 2 minutes until the garlic is fragrant. Add the rice, vegetable broth and bay leaf and bring to a low boil. Reduce heat and simmer covered on low for ~35 minutes until the rice is cooked. Remove the bay leaf from the pot. Stir in the coconut milk and turn off the burner. Add the chopped kale and lemon juice, stir together and serve.
This soup can be made ahead; however, wait to add the kale and lemon juice until after the soup has been reheated and ready to serve. It will keep in the refrigerator for up to 5 days and the freezer for up to 3 months.
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