Why Make This Recipe
Wild Rice Soup with Sweet Potato and Kale is a delicious and nourishing dish that brings warmth and comfort. It combines wholesome ingredients, offering a balance of flavors and textures. This soup is not only satisfying but also packed with nutrients, making it a great choice for any meal. Plus, it is versatile enough to suit various dietary preferences!
How to Make Wild Rice Soup with Sweet Potato and Kale
Ingredients
- 1 cup wild rice, rinsed thoroughly
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale (fresh, young leaves preferred)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Optional: red pepper flakes or cayenne pepper, to taste
Directions
- Rinse the wild rice thoroughly under cold water.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onions, garlic, carrots, and celery until they become soft and aromatic, forming a rich flavor base for the soup.
- Add the peeled and diced sweet potatoes along with the rinsed wild rice to the pot. Stir well to combine all ingredients evenly before pouring in the vegetable broth.
- Stir in thyme, bay leaves, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 45 minutes, or until the wild rice and sweet potatoes are tender.
- About 5 minutes before the soup is done, add the chopped kale, stirring to combine. This will allow the kale to become tender but retain a slight crispness and vibrant green color.
- Remove and discard the bay leaves. Taste the soup and adjust seasonings as needed. For a creamier texture, blend a portion of the soup using an immersion blender before serving.
How to Serve Wild Rice Soup with Sweet Potato and Kale
Serve this soup warm in bowls. You can add a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor. Pair it with crusty bread or a fresh salad for a complete meal.
How to Store Wild Rice Soup with Sweet Potato and Kale
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the soup in suitable containers for up to three months. Just make sure to leave some space for expansion when freezing.
Tips to Make Wild Rice Soup with Sweet Potato and Kale
- Make sure to rinse the wild rice well to remove excess starch and achieve a better texture.
- Feel free to adjust the vegetables based on what you have on hand. You can add or substitute different leafy greens, such as spinach or Swiss chard.
- If you like a little heat, add red pepper flakes or cayenne pepper to your taste.
Variation
For a heartier soup, you can add cooked beans or lentils to the recipe. This will increase the protein content and make the soup even more filling. Alternatively, you can use chicken broth instead of vegetable broth for a different flavor.
FAQs
1. Can I use brown rice instead of wild rice?
Yes, you can use brown rice, but note that the cooking time will be different. Brown rice typically requires a longer cooking time compared to wild rice.
2. Is this soup gluten-free?
Yes, all the ingredients in this soup are gluten-free, making it a great choice for those with gluten intolerance.
3. Can I make this soup ahead of time?
Absolutely! You can make this soup ahead of time and store it in the refrigerator or freezer. Just reheat it on the stove or in the microwave when you’re ready to enjoy it.
Wild Rice Soup with Sweet Potato and Kale
A nourishing and hearty soup that combines wild rice, sweet potatoes, and kale for a comforting and healthy meal.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup wild rice, rinsed thoroughly
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale (fresh, young leaves preferred)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Optional: red pepper flakes or cayenne pepper, to taste
Instructions
- Rinse the wild rice thoroughly under cold water.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onions, garlic, carrots, and celery until they become soft and aromatic.
- Add the peeled and diced sweet potatoes along with the rinsed wild rice to the pot. Stir well to combine all ingredients before adding the vegetable broth.
- Stir in thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for about 45 minutes.
- About 5 minutes before the soup is done, add the chopped kale, stirring to combine.
- Remove and discard the bay leaves. Adjust seasonings if necessary. For a creamier texture, blend a portion of the soup before serving.
Notes
Feel free to adjust vegetables and add red pepper flakes for heat. Store leftovers in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg