Cozy Autumn Wild Rice Soup

$- Wild Rice: This grain gives the soup a nutty taste. It adds texture and heartiness. I love using it because it stays firm and absorbs flavors well. - Seasonal Vegetables: Fresh vegetables like carrots, celery, and butternut squash bring color and nutrition. These veggies add sweetness and depth to the soup. Kale is another must-have. It adds a nice green touch and boosts the health factor. - Broth and Coconut Milk: The base is vegetable broth, which adds a savory flavor. Coconut milk gives the soup a rich and creamy texture. This combination makes each spoonful feel cozy and warm. - Fresh Parsley: Chopped parsley adds a pop of color. It also gives a fresh taste on top of the creamy soup. - Additional Spices: You can add a pinch of red pepper flakes for heat. A sprinkle of paprika can also enhance the flavor profile. These extras make the soup your own. Try this Full Recipe for a delicious bowl of comfort! Rinsing and Soaking Wild Rice Start by rinsing the wild rice in cold water. This helps remove any dust or debris. After rinsing, soak the rice in water for 30 minutes. This step softens it and makes cooking easier. Chopping Vegetables Next, chop your vegetables. Dice one medium onion, two carrots, and two celery stalks. Peel and dice one medium butternut squash. Mince two garlic cloves. Keep your knife skills sharp for even cuts. Even pieces cook better and look nice in the soup. Sautéing Aromatics and Vegetables In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about three to four minutes. You want it to get soft and translucent. Add the minced garlic, diced carrots, and celery. Sauté for five more minutes until they start to soften. Then stir in the diced butternut squash, dried thyme, and sage. Cook for an additional two minutes until fragrant. Simmering the Soup Pour in six cups of vegetable broth. Add the rinsed wild rice and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 40 to 45 minutes. The wild rice should be tender and open up. Adding Coconut Milk Once the wild rice is cooked, stir in one can of coconut milk. This adds creaminess and a touch of sweetness. Then, add one cup of chopped kale. Let the soup simmer for another ten minutes. This wilts the kale and blends the flavors nicely. Seasoning the Soup Finally, season with salt and pepper to taste. Adjust the seasoning to your liking. Serve the soup hot and garnish with fresh parsley. For the full recipe, check out the Cozy Autumn Wild Rice Soup section. To get the right texture, adjust the cooking time. Wild rice needs about 40-45 minutes to cook. Check it at 40 minutes to see if it’s soft. If you want a thicker soup, let it simmer longer. Using fresh herbs makes a big difference. Fresh thyme and sage add bright flavor. Dried herbs work too, but they may not have the same punch. If using dried herbs, add them early in cooking. Fresh herbs should go in near the end. A splash of lemon juice can brighten the taste. It adds a nice zing to the soup. Just a teaspoon will do. Add it right before serving for the best flavor. You can also try adding spices like cumin or paprika. They give warmth and depth. Start with a pinch and taste as you go. Adjust until it feels right for you. This soup pairs well with crusty bread. A slice of sourdough or a warm baguette will elevate your meal. You can also serve it with a simple green salad for extra crunch. For a nice presentation, ladle the soup into bowls and sprinkle fresh parsley on top. A drizzle of olive oil can also add a touch of elegance. Don’t forget to enjoy it with your favorite company! For the full recipe, check out Cozy Autumn Wild Rice Soup. {{image_2}} Cooking with Chicken or Turkey You can easily add chicken or turkey to this soup. Just cook the meat in the pot after sautéing the onion. Use about 1 to 2 cups of diced cooked chicken or turkey. This makes the soup heartier and boosts protein. It also adds a nice savory flavor. Vegetarian Protein Options For a vegetarian option, try using beans or lentils. Chickpeas work great, too. They not only add protein but also make the soup more filling. Add about a cup of your chosen beans during the last 10 minutes of cooking. This keeps them tender without overcooking. Substituting Other Vegetables Feel free to swap in any vegetables you like. Sweet potatoes, peas, or green beans can work well. Just remember to adjust cooking times based on the veggies you choose. For example, sweet potatoes may need a bit longer to cook than butternut squash. Gluten-Free Options This cozy soup is naturally gluten-free, but always check your broth. Some broths may contain gluten. You can also use a gluten-free grain like quinoa instead of wild rice for a different texture and flavor. Spice Level Adjustments Want a bit of heat? Add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can control how spicy the soup gets. Adding Creaminess You can make the soup creamier by adding more coconut milk. If you prefer a non-dairy option, try cashew cream. Blend soaked cashews with water until smooth. Mix it in toward the end of cooking for a rich texture. For the complete details on making this cozy dish, check out the Full Recipe. - Refrigeration Tips After enjoying the soup, let it cool down first. Pour it into a container with a lid. Store it in the fridge. It can last for about 4 to 5 days. Always check for any signs of spoilage before eating. - Freezing for Later To freeze, use freezer-safe containers. Make sure to leave some space at the top for expansion. The soup can stay good in the freezer for up to three months. Label the container with the date to track freshness. - Best Methods to Reheat For reheating, the stove is the best method. Pour the soup into a pot and heat over medium heat. Stir often to avoid sticking. You can also use the microwave. Just place it in a microwave-safe bowl. Heat in short intervals, stirring in between. - Avoiding Overcooking When reheating, be careful not to overcook it. This can make the wild rice mushy. Heat until it’s warm throughout. Taste a spoonful to check the temperature. Adjust seasoning if needed after reheating. For the full recipe, check out the Cozy Autumn Wild Rice Soup recipe. You can use several options if you lack wild rice. - Other Rice Types: Brown rice or long-grain rice works well. They cook more quickly than wild rice, so adjust your cooking time. Use about 1 cup for the soup. - Quinoa or Barley Options: Quinoa is a great choice. It adds a nutty flavor and cooks fast. Barley also fits well, adding a chewy texture that enhances the soup. This soup keeps well in the fridge. - Storage Duration: You can store it for about 4 to 5 days. - Signs of Spoilage: Look for off smells or changes in color. If the soup looks or smells strange, it’s best to toss it. Yes, making this soup ahead is a smart idea. - Best Practices for Preparing in Advance: Cook the soup and let it cool. Store it in an airtight container. Refrigerate it for up to 5 days. You can also freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat it slowly on the stove for the best taste. Check out the Full Recipe for more details on the process. This blog post shared how to make a cozy autumn wild rice soup. You learned about key ingredients, from wild rice to seasonal vegetables. I provided step-by-step instructions for making the soup and tips for getting the texture just right. We explored variations you can try, like adding protein or different spices. In closing, enjoy personalizing this soup to fit your taste. It’s a warm dish that brings comfort during autumn days. Happy cooking!$

Warm up this season with our cozy autumn wild rice soup recipe! This flavorful dish combines wild rice, butternut squash, and fresh kale in a rich coconut milk broth that’s perfect for chilly days. Simple ingredients and straightforward steps make it easy to prepare a comforting meal that your family will love. Click through to discover how to make this delicious soup and bring the essence of autumn to your table!

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Ingredients

1 cup wild rice, rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 medium butternut squash, peeled and diced

1 teaspoon dried thyme

1 teaspoon dried sage

6 cups vegetable broth

1 cup kale, chopped

1 can (15 oz) coconut milk

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the minced garlic, diced carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables start to soften.

Stir in the diced butternut squash, dried thyme, and sage, and cook for an additional 2 minutes until fragrant.

Pour in the vegetable broth and add the rinsed wild rice. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 40-45 minutes or until the wild rice is tender and has opened up.

Once the wild rice is cooked, stir in the chopped kale and coconut milk. Let the soup simmer for another 10 minutes, allowing the kale to wilt.

Season with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley on top.

Prep Time: 15 min | Total Time: 1 hr | Servings: 6