Can you imagine yourself sitting on a sofa, watching tv while eating from a bowl on a chilly night? This Creamy Wild Rice Veggie Soup is the perfect recipe for that.
The wild rice makes this soup hearty and filling, especially when it’s winter, you’re feeling cold and craving a warm, comforting meal. Plus, compared to other types of rice, it’s higher in protein and lower in calories. Fun fact: though it’s similar to other rice’s texture and cooking methods, it’s not classified as a type of rice but a grain.
We know cooking wild rice takes longer, so we suggest cooking this soup using an InstantPot. Whether you’re using black wild rice or mixed ones doesn’t really matter. You can also make it ahead of time. This recipe is actually suitable for maximizing leftovers. If you eat meat and have leftover chicken, for example, you can add it to this soup.
The creamy wild rice veggie soup recipe is uncomplicated and doesn’t have to be followed strictly. You can make do with vegetables you have at home. It’s a creamy soup, but you can opt to make it broth-based instead. Since this is a vegan soup, we like to use coconut milk for that creamy consistency. The sweetness of coconut also blends well with the umami flavors of the vegetables.
Add other greens like spinach or kale. You can also incorporate beans which will be good for the liver. We love to use mushrooms for their fleshy texture and adaptable flavor.
You can’t mess up when making this vegan, gluten-free meal. It’s effortlessly healthy and delicious. The creamy wild rice veggie soup is grounding; you’ll find solace in your homes.
Please share with us your version of this soup down in the comments below. We created a 21-Day Meal Plan for a Healthy Liver, which this recipe is a part of. There you’ll find about liver disease, foods to avoid and to pay attention to, and recipes for your daily meals.
Creamy Wild Rice Veggie Soup
Ingredients
- 2-3 carrots
- 1 zucchini
- 1 squash
- 4 tbsp asian cabbage or Chinese leaf cabbage
- 1 tbsp olive oil or rapeseed oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 tsp sweet paprika
- 750 ml water
- 1 tbsp Marigold Swiss vegetable bouillon powder or other stock*
- 120 g wild rice or wild rice mix
- 1/2 can coconut milk
- pinch of fresh parsley for garnish
Instructions
- To make the wild rice vegetable soup first prepare the vegetables by chopping into bite-size pieces.
- Add the oil to a large saucepan and heat to a low-medium temperature. Add the vegetables to the pan (with the exception of the cabbage if using) and cook for 4-5 minutes, stirring often to avoid sticking. Add the dried herbs and paprika. Stir to combine.
- Prepare the stock with water and the bouillon powder.
- Rinse the wild rice with cold water in a sieve, and then add to the saucepan.
- Pour in the stock and bring the soup to a boil, then reduce the heat to a light simmer. After the soup has been returned to a simmer add the coconut milk and stir. Cook for around 25 minutes, stirring occasionally. If the soup becomes too thick add more boiled water to get the consistency of your preference.
- Pour the soup into bowls and garnish with the fresh parsley.
- Serve immediately and enjoy!
