Description
This Cozy Autumn Wild Rice Soup is the perfect fall comfort food! A hearty and creamy soup filled with wild rice, seasonal vegetables, and savory herbs, making it a warming and nutritious meal. Perfect for chilly days, this soup brings together the flavors of autumn in every bite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground turmeric (optional)
- 6 cups vegetable broth
- 1 cup wild rice
- 1 medium sweet potato, peeled and diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened. Add the garlic, thyme, sage, and turmeric, cooking for another minute until fragrant.
- Cook the Soup Base: Add the vegetable broth, wild rice, and diced sweet potato to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the wild rice is tender and the sweet potatoes are cooked through.
- Add the Corn: Stir in the corn kernels and continue to cook for another 5 minutes.
- Finish the Soup: Pour in the heavy cream (or coconut milk), and stir to combine. Let the soup simmer for an additional 5 minutes, then season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- If you prefer a thicker soup, you can blend a small portion of the soup (about 1 cup) and then return it to the pot.
- For extra protein, consider adding cooked chicken or beans to the soup.
- For a vegetarian version, make sure to use vegetable broth instead of chicken broth.
- You can prepare this soup in advance and store it in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg