Wild Rice Soup

🥘 Ingredients

• bay leaves
  2
• black pepper (ground)
  1 tsp
• brown and wild rice blend (176 g, I used Bob's Red Mill Brand)
  1 cup
• carrots (medium, peeled and sliced into coins)
  2
• celery (ribs, sliced)
  2
• coconut milk (14 oz can full-fat, 397 g)
  1
• leaves (dried rosemary, dried thyme)
  1 tsp
• minced garlic
  1 tbsp
• olive oil (60 ml)
  4 tbsps
• onion (yellow, small, diced)
  1
• paprika (smoked)
  1/2 tsp
• sea salt (fine)
  1 tsp
• squash (diced butternut, 150 g)
  1 cup
• vegetable stock (1.4 L)
  6 cups

🍳 Cookware

• pot
• dutch oven

1. 1

   Gather brown and wild rice blend , vegetable stock , bay leaves .

   brown and wild rice blend: 1 cup (176 g, I used Bob's Red Mill Brand), vegetable stock: 6 cups (1.4 L), bay leaves: 2
2. 2

   In a large soup pot or dutch oven , heat the olive oil over medium heat. Sauté sliced carrots , celery , onion , and squash until the onion becomes translucent and vegetables start to become tender, about ⏱️ 6-7 minutes . Add in minced garlic and continue to cook for another minute or until the garlic becomes fragrant.

   olive oil: 4 tbsps (60 ml), carrots: 2 (medium, peeled and sliced into coins), celery: 2 (ribs, sliced), onion: 1 (yellow, small, diced), squash: 1 cup (diced butternut, 150 g), minced garlic: 1 tbsp
3. 3

   Add in vegetable broth, wild rice, bay leaves , sea salt , black pepper , and paprika . Stir to combine. Bring mixture to a simmer and reduce heat to medium-low. Cover and cook for ⏱️ 25-35 minutes , or until rice and vegetables are tender, stirring occasionally.

   leaves: 1/2 tsp (dried rosemary), sea salt: 1 tsp (fine), black pepper: 1 tsp (ground), paprika: 1/2 tsp (smoked)
4. 4

   Stir n coconut milk , thyme, and rosemary. Remove bay leaves before serving and season with more salt and pepper as needed.

   coconut milk: 1 (14 oz can full-fat, 397 g), leaves: 1/2 tsp (dried thyme)