Hearty Fall Veggie Soup (Print Version)
# Ingredients:
01 -
1 small white onion, finely chopped.
02 -
6 cups chicken or veggie broth.
03 -
1 large sweet potato, peeled and cubed (about 1 pound).
04 -
8 ounces baby bella mushrooms, cut into slices.
05 -
2 medium carrots, chopped small.
06 -
4 garlic cloves, finely minced.
07 -
2 celery stalks, diced.
08 -
1 bay leaf for flavor.
09 -
1 can (14 ounces) unsweetened coconut milk.
10 -
Salt and freshly cracked black pepper, as needed.
11 -
2 hearty handfuls of kale, stems removed and torn into pieces.
12 -
1 1/2 tablespoons of Old Bay blend.
13 -
1 cup uncooked wild rice.
# Instructions:
01 -
Toss the broth, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and spices into the pot. Set it to high pressure for 25 minutes. Let it naturally release steam for 10 minutes, then vent the rest. Take out the bay leaf, mix in the coconut milk and kale, adjust seasoning, and dig in!
02 -
Melt butter or heat some oil in a big pot. Cook the onion until soft, about 5 minutes. Stir in garlic and cook 1-2 minutes more. Add the broth, rice, mushrooms, carrot, celery, sweet potato, bay leaf, and spices. Bring it all to a gentle boil, then lower to a simmer. Cover and let it cook for 30-40 minutes until the rice softens. Mix in the kale and coconut milk at the end, season, and serve hot.
# Notes:
01 -
This cozy soup is perfect for chilly weather and works great no matter which cooking method you choose. The creamy coconut milk adds richness without any dairy.