Description
This Cozy Autumn Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender wild rice, sweet potatoes, fresh vegetables, and a creamy finish, this soup combines warm autumn flavors and nourishing ingredients. Its mild spices and creamy texture make it an excellent choice for a wholesome family meal, easily adaptable to dairy-free diets.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground turmeric (optional)
Main Ingredients
- 6 cups vegetable broth
- 1 cup wild rice
- 1 medium sweet potato, peeled and diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
Finishing Touches
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, ground sage, and turmeric (if using), cooking for another minute until fragrant to enhance the savory base of the soup.
- Cook the Soup Base: Pour in the vegetable broth, and add the wild rice and diced sweet potato. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 45 minutes until the wild rice is tender and sweet potatoes are fully cooked.
- Add the Corn: Stir the corn kernels into the simmering soup, continuing to cook for an additional 5 minutes to allow the flavors to meld and the corn to heat through.
- Finish the Soup: Pour in the heavy cream or coconut milk and stir to combine evenly. Allow the soup to simmer gently for another 5 minutes to develop a creamy texture. Season with salt and pepper to taste, adjusting seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately alongside crusty bread or crackers for a complete and satisfying meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk as indicated.
- Wild rice takes longer to cook than regular rice; ensure it is tender before finishing the soup.
- Feel free to add other seasonal vegetables such as mushrooms or kale for added nutrition and texture.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Adjust seasoning with salt and pepper at the end to avoid over-seasoning during cooking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
