December Recipe of the Month

Hearty wild rice and sweet potatoes combine with coconut milk and kale to create a soup that is perfect for any day of the week.  This recipe is a favorite on the Gimme Some Oven blog. 

Wild Rice and Vegetable Soup 

Ingredients

• 6 cups vegetable stock

• 1 cup uncooked wild rice

• 8 ounces baby bella mushrooms, sliced

• 4 cloves of garlic, minced

• 3 medium carrots, diced

• 3 ribs celery, diced

• 1 large sweet potato (about 1 pound), 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 fresh black pepper 

Instructions

1. Sauté the vegetables. Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally.

2. Add base ingredients.  Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine. 

3. Simmer.  Continue cooking until the soup reaches a simmer. Then, reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

4. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Season with salt and pepper to taste.  

5. Serve warm.