This Vegan Wild Rice Soup is so simple and easy to make, but is full of plant-based flavor!
This post was created in collaboration with US Grown Rice and TheFeedfeed.
I’m so excited to bring you this recipe today, because I feel that it really represents me and the type of food I love to eat at home. I make a variation of this soup all the time when I’m in the mood for something warming and flavorful, but don’t feel like making a recipe with a lot of different components (which I do like to do!). If you’ve never tried wild rice before, I think you’ll really love it in this soup. It’s nutty, rich, and tastes (to me) a little wine-y!
In preparation for this recipe, I learned that wild rice is not the same plant as brown rice or white rice – it’s actually a semi-aquatic grass indigenous to North America. The plant grows in the shallows waters of lakes or streams, with the rice itself growing above the water. A cup of wild rice has about six grams of protein, with 3 grams of fiber and 11% of the recommended daily value of folate. It has a deliciously chewy texture that really shines in a soup.
I love creating recipes that use unique ingredients like wild rice, because it’s always fun to mix things up in the kitchen. One of my goals as a blogger is to help dispel the myth that plant-based eating is boring or repetitive. I remember when I first decided to go plant-based, I literally had no idea what to cook. I had been vegetarian for years, but pretty much everything I knew how to cook contained eggs or dairy (except for my infamous 3-ingredient soup with veggie broth, Old Bay, and noodles LOL).
I remember this one time I was standing in my kitchen at the beginning of my plant-based journey, and having a minor meltdown because I thought my options would be so limited. I thought I had resigned myself to eating plain romaine lettuce salads for the rest of my life. But it was through plant-based cooking that I really, truly learned about foods and flavors. I’m really proud of this vegan wild rice soup recipe because it’s very well-balanced. It has zinginess from the turmeric, tanginess from the apple cider vinegar, sweetness from the maple syrup, and heartiness from the tomatoes. All in all, a very tasty flavor profile! I hope y’all will love it :)
Vegan Wild Rice Soup
Ingredients
- 1 Cup Carrots diced
- 1 Cup Celery diced
- 1/2 White Onion diced
- Neutral Vegetable Oil for sauté
- 4 Cups Vegetable Broth
- 1 Cup Fire-Roasted Tomatoes diced
- 1/4 Tsp Ground Turmeric
- 1/2 Tsp Black Pepper
- Salt to taste
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Maple Syrup
- 2 Cups Cooked US Grown Wild Rice
- Chopped Kale or Parlsey for serving
Instructions
- Bring a pot to medium heat. Add in the diced carrots, celery, and white onion with a drizzle of a neutral vegetable oil. Sauté for about 10 minutes, until the onion is translucent and softened.
- Then, add in the vegetable broth, tomatoes, turmeric, black pepper, salt, ACV, and maple syrup. Stir well.
- Simmer soup, covered, for 30 minutes, until vegetables are completely soft.
- When done simmering, add in the cooked US Grown wild rice. Taste, and adjust seasonings if necessary.
- Serve with chopped kale or parsley, if desired.
- Enjoy!
Notes
P.S.
If you make this vegan wild rice soup and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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