This Wild Rice Soup with Coconut Milk is a thick and creamy soup that's vegan, gluten free, and loaded with vegetables! It's a great fall lunch or dinner, and easy to meal prep for a week of hearty meals.
In a large pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 4 to 5 minutes until the vegetables are translucent. Toss in the carrots, celery, salt, tellicherry pepper, and Herbes de Provence and continue to sauté for 4 more minutes.
Add the wild rice, potatoes, mushrooms, 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 kale. Squeeze the lemon juice and taste, add salt and pepper if necessary. The heat from the soup will wilt the kale.
Serve warm and finish the dish with an extra squeeze of lemon. Enjoy.
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