Autumn Wild Rice Soup

Ingredients

• 1 cup wild rice (uncooked)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 sweet potato, peeled and diced
• 2 cups chopped kale or spinach
• 1 cup coconut milk or heavy cream
• Salt & pepper
• Optional: fresh thyme or bay leaf

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Instructions

1. In a pot, simmer wild rice in broth for 30–35 minutes until tender.
2. In a large soup pot, heat olive oil. Add onion, carrots, celery, and mushrooms; cook 5–7 minutes until softened.
3. Add garlic and sweet potato; cook 2 minutes.
4. Add cooked rice and remaining broth. Simmer 10 minutes until sweet potato is tender.
5. Stir in coconut milk (or cream) and greens. Cook 2–3 minutes until wilted.
6. Season with salt and pepper.
7. Serve warm.