Ingredients
Scale
- 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