Earthy wild rice soup

Plant-based, healthy, highly nutritious, gluten-free, soy-free, nut-free, cholesterol-free. This Fall inspired soup is exclusively made of whole plants, and loaded with good nutrient & proteins to feed your body the right way, and will soon become your favorite dinner to enjoy after a rainy day.

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Wild rice soup recipe | Joanna Colomas

Earthy wild rice soup

8 serves

Prep. 15 min - Cook. 30 min - Passive. 10 min | Time. 55 min

INGREDIENTS

Vegetables
230g brown mushrooms, sliced
200g carrots, diced
200g celery ribs, chopped
350g sweet potatoes, diced
2 garlic cloves, crushed
1 white onion, diced
3 large handfuls of kale, chopped

Seasoning
2-3 bay leaves
1 tsp allspice
Salt & Pepper to taste

Whole grains
1 cup uncooked wild rice (no blend)

Other
6 cups of vegetable broth
400ml coconut milk

PREPARATION

In a pressure cooker, place the vegetable broth, the wild rice, seasoning, and all vegetables beside the kale. Stir to combine and cook on high pressure for 25 minutes.
Set the pot aside and leave it closed for 10 more minutes before releasing steam.
In the meantime, in a small pot, bring the coconut milk to boil, reduce to low heat and add the kale. Combine and cook for 1 minute.
Add the coconut and kale to the broth and veggies, add more salt and pepper if needed, combine and serve.
Store in a close container in the fridge for up to 4-5 days, or freeze for later.

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