Ingredients
- 4 tablespoons olive oil, divided
- 2 small yellow onions, peeled and finely diced
- 1/4 a small celeriac, peeled and finely diced (150 g piece)
- 2 medium carrots, peeled and diced
- 2 small sweet potato, peeled and diced (400 g)
- 300 g mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Sea salt and freshly ground pepper, to taste
- 3/4 cup uncooked wild rice (125 g)
- 3 cups vegetable broth
- 1 cup water
- 1/3 cup flour (35 g)
- 1 x 400 ml can coconut milk (full-fat)
- 2 large handfuls Tuscan kale or spinach, thick stems removed and roughly chopped
- Freshly squeezed juice from 1/2 lemon
Instructions
- Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, and sweet potato, and cook, stirring often, until the onions are softened (4-5 minutes).
- Add the mushrooms, garlic, and Italian seasoning; stir to combine. Season with salt and pepper and cook until the garlic is fragrant (2 minutes).
- Stir in the wild rice, vegetable broth and water. Bring the soup to a boil, then lower the heat. Cook at a light simmer, covered with a lid, for 45 minutes, or until rice is almost cooked through.
- During the final 5 minutes of cooking, prepare the roux. Heat 2 tablespoons of olive oil in a small saucepan. Stir in the flour using a wooden spoon or whisk until fully blended. Gradually pour in the coconut milk while whisking continuously until the mixture thickens into a smooth sauce-like consistency.
- Transfer the mixture to the pot with the soup, stir to combine, and cook for 5 more minutes. Add the chopped kale or spinach and continue cooking until wilted.
- Stir in the lemon juice, taste and adjust seasoning with more salt and pepper as desired. Serve and enjoy!
Nutrition
Notes
- Wild rice typically takes about 45 to 60 minutes to cook. However, the exact cooking time can vary based on factors like the type of wild rice, its age, and how it's processed. It's essential to follow the cooking instructions on the package and periodically check the rice for doneness.
- I use wild rice from Rapunzel which has a cooking time of 45 minutes. The slow cooking or the rice with the vegetables benefits this soup as it allows the flavours to deepen and develop. Alternatively, you can soak the wild rice for a few hours before cooking, which can help reduce the cooking time.
- Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.