Sweet Potato Wild Rice Soup
This Sweet Potato Wild Rice Soup is a nourishing meal made with hearty grains and vegetables, perfect for chilly days and comforting dinners.
Ingredients
- 1 Medium Yellow Onion small diced
- 2 Stalks Celery small diced
- 4 Cloves Garlic minced
- 1 Cup Dry Wild Rice
- 3 Tablespoons Red Wine Vinegar
- 2 Pounds Sweet Potato cubed
- 2 Teaspoons Salt
- 1 Teaspoon Herbs De Provence
- ¼ Teaspoon Poultry Seasoning
- 8 Cups Vegetable Broth
- ½ Cup Vegan Yogurt OR Cashew Cream OR Canned Coconut Milk
- 1 Bunch Lacinato Kale de-stemmed and chopped into bite sized pieces
Instructions
- In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
- Add the garlic and cook 30 seconds.
- Stir in the rice. Toast for 1-2 minutes.
- Deglaze the pan with the red wine vinegar. Then add the sweet potatoes, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
- Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
- Stir in the kale and yogurt and let cook 5 minutes more until the kale is soft.
Nutrition
Calories: 293kcal | Carbohydrates: 60g | Protein: 12g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 896mg | Potassium: 881mg | Fiber: 10g | Sugar: 10g | Vitamin A: 26020IU | Vitamin C: 48mg | Calcium: 190mg | Iron: 3mg