Description
A heartwarming soup featuring wild rice, sweet potatoes, and kale, perfect for chilly autumn days.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 medium sweet potato, diced
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil for sautéing
Instructions
- Prep your ingredients by chopping, dicing, and preparing everything before cooking.
- In a large pot or Instant Pot, heat olive oil over medium heat, add onion and garlic, and sauté until onion is translucent.
- Add diced sweet potato, sliced mushrooms, and chopped kale; cook until vegetables start to soften.
- Stir in wild rice, vegetable broth, thyme, rosemary, salt, and pepper.
- For Instant Pot, seal lid and cook on high pressure for 25 minutes with natural release for 10 minutes.
- For Crock-Pot, cook on low for 6-8 hours.
- For stovetop, bring to a boil, then simmer for about 45 minutes until rice is tender.
- Adjust seasoning and serve hot with a drizzle of olive oil or fresh herbs.
Notes
You can add cooked lentils for extra protein or substitute sweet potato with butternut squash.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop, Instant Pot, Crock-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, autumn, wild rice, sweet potato, kale, vegan
