Creamy Wild Rice Soup (Healthy)
A comforting and healthy wild rice soup perfect for a chilly day.
Equipment
- 1 Large pot For cooking the soup.
- 1 Wooden Spoon For stirring.
Ingredients
Base
- 1 cup wild rice rinsed well
- 8 cup vegetable broth low sodium
- 1 tbsp olive oil extra virgin
- 1 onion yellow or white
- 2 carrots medium size
- 2 celery stalks fresh
Flavor & Creaminess
- 2 cloves garlic freshly minced
- 0.5 tsp dried thyme
- 0.25 tsp dried sage
- 0.5 cup unsweetened almond milk or other plant-based milk
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water. In a large pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice is tender and has split open.1 cup wild rice
- While the rice is cooking, heat the olive oil in a separate large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.1 onion, 2 carrots, 2 celery stalks
- Add the garlic, thyme, and sage to the vegetables and cook for another minute until fragrant.2 cloves garlic, 0.5 tsp dried thyme
- Once the rice is cooked, add it to the pot with the vegetables. Stir well to combine. Season with salt and pepper to taste.0.25 tsp dried sage
- Stir in the almond milk and heat through. Do not boil.0.5 cup unsweetened almond milk
- Serve hot and enjoy!
Notes
For a thicker soup, blend 1-2 cups of the soup with an immersion blender before adding the almond milk.
