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Wild Rice Potato Soup Recipe

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Wild Rice Sweet Potato Soup (with Leftover Thanksgiving Turkey) Recipe in 2020 Sweet potato
Wild Rice Sweet Potato Soup (with Leftover Thanksgiving Turkey) Recipe in 2020 Sweet potato from www.pinterest.com

Description

This wild rice potato soup recipe is a hearty and healthy soup that will warm your soul on a chilly day. It has a creamy and rich texture from the potatoes and the wild rice adds a nutty flavor to the soup. This soup is perfect for vegans and vegetarians, but it's delicious enough for meat-eaters to enjoy as well.

Prep Time

The prep time for this soup is about 20 minutes.

Cook Time

The cook time for this soup is about 40 minutes.

Ingredients

  • 1 cup wild rice
  • 4 cups vegetable broth
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 large potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 2 cups almond milk
  • Salt and pepper to taste

Equipment

  • Dutch oven or soup pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula
  • Blender or immersion blender

Method

  1. Rinse the wild rice and set it aside.
  2. In a Dutch oven or soup pot, sauté the onion and garlic over medium heat until soft and translucent.
  3. Add the potatoes, wild rice, vegetable broth, thyme, rosemary, and sage to the pot.
  4. Bring the soup to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the potatoes and rice are tender.
  5. Remove the soup from the heat and let it cool slightly.
  6. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth and creamy.
  7. Return the soup to the pot, add the almond milk, and stir well.
  8. Season the soup with salt and pepper to taste.
  9. Let the soup simmer for another 5-10 minutes to let the flavors meld together.
  10. Serve the soup hot with your favorite garnishes, such as chopped parsley or croutons.

Notes

This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. If you prefer a chunkier soup, you can skip the blending step and leave the potatoes and wild rice intact.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 180
  • Fat: 2.5g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g

Recipe Tips

  • You can use any type of milk you prefer, such as soy milk or coconut milk, instead of almond milk.
  • If you don't have vegetable broth, you can use chicken broth or water instead.
  • You can add other vegetables to the soup, such as carrots or celery, for extra flavor and nutrition.
  • Don't forget to season the soup with salt and pepper to taste, as the broth and almond milk may not be salty enough.

Enjoy this delicious and nutritious wild rice potato soup recipe for a cozy and comforting meal. It's perfect for lunch or dinner and will satisfy your hunger and your taste buds. Serve it with a crusty bread or a salad for a complete meal. Bon appétit!


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