• Feel Good
  • 27th Sep 2022
  • 1.6k Views
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  • 2 minutes

Mid-week meal: Cosy autumn wild rice soup

Fresh seasonal produce, hearty wild rice and a zesty creamy broth all mixed together in just one pot.

INGREDIENTS

6 cups vegetable stock (or chicken stock)

1 cup uncooked wild rice

8 ounces baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 large (about 1 pound) sweet potato, peeled and diced

1 small white onion, peeled and diced

1 bay leaf

1 1/2 tablespoon Old Bay seasoning

1 (14-ounce) can unsweetened coconut milk

2 large handfuls of kale, roughly chopped with thick stems removed

Fine sea salt and freshly-cracked black pepper

 

METHOD

Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.

Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (Note: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers.  So we recommend testing the rice at the 1-hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go. Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)

Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve. Serve warm and enjoy!

 

Recipe credit: Gimme Some Oven

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…

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