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To make Cozy Harvest Wild Rice Soup, gather these key ingredients: - 1 cup wild rice, rinsed - 3 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, chopped - 2 celery stalks, chopped - 1 potato, diced - 6 cups vegetable broth - 1 cup sliced mushrooms (button or cremini) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup kale, chopped - Salt and pepper to taste - 1 cup coconut milk (for creaminess) - Fresh parsley, chopped (for garnish) These ingredients create a warm and hearty soup. Each one adds unique flavors and textures. You can enhance your soup with these optional ingredients: - 1 cup spinach, for added greens - 1 cup diced bell pepper, for sweetness - 1 tablespoon lemon juice, for brightness - A dash of hot sauce, for heat Adding these ingredients can give your soup a new twist. They can also add extra nutrients. If you do not have some ingredients, here are some substitutions: - Use brown rice instead of wild rice. - Substitute vegetable broth with chicken broth for a richer flavor. - Coconut milk can be replaced with heavy cream or almond milk for creaminess. - Any leafy green can replace kale, such as Swiss chard or collard greens. These swaps can help you make the soup with what you have on hand. You can still enjoy delicious flavors! 1. Start by rinsing 1 cup of wild rice under cold water. This helps remove any dust. 2. Dice 1 medium onion and set it aside. Chop 2 carrots and 2 celery stalks. 3. Peel and dice 1 potato. Slice 1 cup of mushrooms. I prefer button or cremini. 4. Mince 2 cloves of garlic. Chop 1 cup of kale. Gather your herbs and spices. 1. In a large pot, heat 3 tablespoons of olive oil over medium heat. 2. Add the diced onion. Sauté for about 5 minutes until it turns soft and clear. 3. Stir in the minced garlic, chopped carrots, and celery. Cook for an extra 3-4 minutes. 4. Add the diced potato and sliced mushrooms. Mix everything well. 5. Pour in 6 cups of vegetable broth and bring it to a gentle boil. 6. Add the rinsed wild rice, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. 7. Season with salt and pepper to taste. Lower the heat and let it simmer for 40-45 minutes. 8. Check when the wild rice is tender and has split open. 9. Stir in the chopped kale and 1 cup of coconut milk. Heat for another 5 minutes. 1. Taste your soup. Adjust the seasoning if needed with more salt or pepper. 2. Serve the soup hot in bowls. Garnish with fresh chopped parsley on top. 3. Enjoy this warm and cozy dish with your favorite bread or crackers. To get the best texture in your Cozy Harvest Wild Rice Soup, choose high-quality wild rice. Rinsing the rice helps remove any grit and keeps it clean. Cook the soup low and slow to let the flavors mix well. I find that simmering for 40-45 minutes gives the rice a perfect bite. Adding kale at the end keeps it fresh and bright. Store any leftovers in an airtight container. Make sure to cool the soup down before sealing it. This step helps prevent spoilage. It keeps well in the fridge for up to four days. If you want to save it longer, consider freezing it. Just label your container with the date, so you know when you made it. Cooking on a budget is easy with this soup. Use seasonal veggies, as they are often cheaper. You can swap out the mushrooms for more carrots or celery if needed. Buy wild rice in bulk to save money. Canned coconut milk is usually affordable and adds great creaminess. This soup is tasty and friendly to your wallet! {{image_2}} You can easily make this soup vegan and gluten-free. Just use vegetable broth. The wild rice is already gluten-free, so you’re good there. Replace coconut milk with almond milk or oat milk for a lighter option. This keeps the soup rich and tasty without any dairy. Want to boost the nutrient content? Try adding more vegetables. Spinach, broccoli, or zucchini work great. You can also toss in some beans for protein. Chickpeas or white beans add a nice touch. They blend well with the creamy soup and give it a heartier feel. This soup is versatile with seasonal ingredients. In fall, add butternut squash for sweetness. During summer, fresh corn adds a nice crunch. In winter, use root veggies like parsnips or turnips. You can adjust the herbs too. Fresh herbs like basil or dill can brighten the flavors. You can store your Cozy Harvest Wild Rice Soup in the fridge. Use a sealed container for this. Make sure it cools down before you cover it. This soup stays fresh for about 3 to 5 days. When you want to eat it again, just check for any off smells. If you want to save it longer, freezing works great. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as it expands when frozen. You can freeze it for up to 3 months. Label the bags with the date so you know when to use them. To reheat the soup, you can use the stove or microwave. On the stove, pour the soup into a pot. Heat it over medium until hot, stirring often. If using the microwave, put it in a bowl. Heat in short bursts, stirring in between. Always check the temperature before serving. Enjoy your warm bowl! Wild rice takes about 40 to 45 minutes to cook in soup. You want the rice to be tender and split open. If you cook it too short, the rice will be hard. If you cook it too long, it may get mushy. Keeping an eye on it helps! Yes, you can use other rice types. Brown rice or white rice work well. However, they have different cooking times. Brown rice takes about 30 to 40 minutes, while white rice cooks in about 15 to 20 minutes. Adjust your cooking time based on the rice you choose. This soup pairs well with crusty bread or a fresh salad. A simple green salad with vinaigrette adds a nice crunch. You can also serve it with crackers for extra texture. These sides round out the meal and make it even more enjoyable. To add spice, try using cayenne pepper or crushed red pepper flakes. Start with a small amount, like 1/4 teaspoon, and taste as you go. You can also add chopped jalapeños for a fresh kick. Spice levels depend on your taste, so adjust as needed. Yes, you can make this soup in a slow cooker! Just follow these steps: - Sauté the onion, garlic, and veggies in a pan first. - Transfer everything to the slow cooker. - Add broth, wild rice, herbs, salt, and pepper. - Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This method is perfect for busy days! In this post, we explored how to make Cozy Harvest Wild Rice Soup. We discussed key ingredients and optional items that enhance flavor. I shared step-by-step instructions, tips for best texture, and storage advice. We also covered variations for different diets and answered common questions. I hope this soup brings warmth and joy to your meals. Enjoy making it your own!

Cozy Harvest Wild Rice Soup

Dive into the ultimate comfort food with this Cozy Harvest Wild Rice Soup! Packed with healthy ingredients like wild rice, veggies, and creamy coconut milk, this recipe is perfect for chilly days. With simple instructions and delicious flavors, you'll have a hearty meal in no time. Click through to discover step-by-step guidance and make this nourishing soup your new fall favorite! Enjoy a bowl of warmth today!
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Ingredients
  

1 cup wild rice, rinsed

3 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 potato, diced

6 cups vegetable broth

1 cup sliced mushrooms (button or cremini)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup kale, chopped

Salt and pepper to taste

1 cup coconut milk (for creaminess)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, chopped carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften.

      Add the diced potato and sliced mushrooms to the pot, stirring well to combine.

        Pour in the vegetable broth and bring the mixture to a gentle boil.

          Add the rinsed wild rice, thyme, rosemary, and season with salt and pepper.

            Lower the heat and let the soup simmer for about 40-45 minutes, or until the wild rice is tender and has split open.

              Once the rice is cooked, stir in the chopped kale and coconut milk. Heat through for an additional 5 minutes.

                Taste and adjust seasoning if needed, adding more salt or pepper as desired.

                  Serve hot in bowls, garnished with fresh parsley on top.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6