Creamy Potato Wild Rice Soup
This creamy potato wild rice soup recipe is hearty, comforting, vegan, and gluten free! Made with wild rice, root vegetables, and warming spices. This vegan comfort food soup is ready in under an hour, and great for cozy plant based dinner by the fire.
Ingredients
- 1 tablespoons olive oil
- 1 sweet onion chopped
- 4 cloves garlic
- 2 carrots sliced
- 2 stalks celery chopped
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Herbes de Provence
- 2 cups wild rice blend
- 4 potatoes diced
- 8 cups Vegetable Stock
- 1 14 ounce can coconut milk
- 2 cups fresh spinach
- Fresh parsley
Instructions
- In a large pot, heat the olive oil over low heat. Add the garlic and onion and saute for 4 to 5 minutes until the vegetables are translucent. Add the carrots, celery, salt, tellicherry pepper, and Herbes de Provence and continue to saute for 4 more minutes.
- Add the wild rice, potatoes, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 40 minutes more until the wild rice and potatoes are cooked all the way through.
- Remove from heat and stir in the coconut milk and spinach. The heat from the soup will wilt the spinach.
- Serve warm and finish the dish with fresh parsley. Enjoy.
Nutrition
Calories: 391kcalCarbohydrates: 58gProtein: 10gFat: 15gSaturated Fat: 12gSodium: 1266mgPotassium: 881mgFiber: 7gSugar: 7gVitamin A: 3769IUVitamin C: 27mgCalcium: 50mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!