Creamy Wild Rice Veggie Soup

A creamy but vegan and gluten-free recipe that will warm its way through your chilly homes. The Creamy Wild Rice Veggie Soup is versatile, earthy, and comforting. Justify and make use of your trendy InstantPots by making this winter-inspired meal.

Servings

Calories 505kcal

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!

Nutrition