Autumn Vegetable Soup with Wild Rice
This hearty & nourishing soup features a variety of seasonal autumn vegetables. Use what you have, there are so many easy substitutions. Try sweet potatoes in place of the squash, or parsnips or turnips instead of carrots. Any type of kale works well, as does spinach or collard greens. I’ve put my own spin on it, but this recipe is very much the inspiration and original.
Ingredients:
8 ounces mushrooms, sliced or quartered
2 medium carrots, diced
1 butternut or acorn squash, peeled, de-seeded, and diced
1 small onion, peeled and diced
4 cloves garlic, minced
1 bay leaf
6 ounces vegetable or chicken stock
1 (14-ounce) can unsweetened coconut milk
2 large handfuls of kale, roughly chopped with thick stems removed
salt and pepper
Directions:
Begin by sauteeing your mushrooms, carrots, squash, garlic, and onions in a little bit of olive oil, salt, and pepper. The goal is to get a little bit of browning on them, not to cook through.
Add your vegetables to a large pot with the stock, bay leaf, and rice. Simmer, stirring occasionally, until rice is just cooked, about 30-40 minutes.
Remove bay leaf. Add the coconut milk and kale, stirring to combine. Taste and adjust seasoning.
Serve and enjoy!
If reheating leftovers, the rice will have absorbed some of the liquid, so just add a little more broth or coconut milk to the soup.