Wild Rice Soup
Gifted by Greg* (Operations Manager)
Prep Time: 15 minutes
Cook Time: 45 minutes
Keeps well in the fridge and freezes well, just may need to add more liquid as the rice continues to absorb after cooking
Sauté the veggies. Heat(a 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and cajun spice blend. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 - 40 minutes until the rice is tender, stirring occasionally.
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 Old Bay/Cajun seasoning, if you would like to) as needed.
Serve. Serve warm and enjoy!
Notes from Greg: I love serving this soup with some crusty bread. Also note that the soup will continue to thicken as it cools. So if it gets too thick, feel free to add in extra broth and spice blend, to taste.
Tip: Make a Kale Stem Pesto using your discarded kale stems! Find the recipe on pg. 23 of Amazing Waste Cookbook
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!