Hearty Wild Rice Soup
When the weather gets chilly, warm up with this comforting wild rice soup recipe. It's chock full of Autumn veggies like butternut squash, corn, carrots and sweet potatoes, along with thyme and tangy tomato paste. Hearty chickpeas and nutty wild rice join the show to make this vegan soup super filling, highly nutritious, and delicious. This soup recipe is made in one Pot with whole-food plant-based ingredients, it's healthy, oil-free and packed with Autumn flavor.
Ingredients
- 1 cup wild rice uncooked
- 1 tbsp fresh thyme leaves
- 10 cups water
- 2 sweet potatoes peeled and chopped
- 1 cup butternut squash, fresh or frozen cubed
- ½ cup frozen corn
- 3 carrots peeled and chopped in rounds
- 1 stalk celery cut thin
- 15 oz chickpeas canned, drained
- 2 tsp salt
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp oregano
- 3 bay leaves
- 2 tbsp tomato paste
- black pepper to taste
Instructions
- In a large pot on high heat, bring wild rice, fresh thyme and water to a boil.
- Meanwhile chop the sweet potato, carrots, butternut squash, and celery. Add to the boiling soup.
- Add the chickpeas, corn, salt, onion powder, garlic powder, smoked paprika, oregano, bay leaves, and tomato paste. Continue to boil until rice and vegetables are tender. This will take 45- 60 minutes from start to finish.
- Enjoy within 5 days when cooled and stored properly in the refrigerator. It will last up to 3 months in the freezer.
Nutrition
Calories: 281kcalCarbohydrates: 59gProtein: 11gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 1104mgPotassium: 823mgFiber: 10gSugar: 7gVitamin A: 19003IUVitamin C: 13mgCalcium: 112mgIron: 3mg
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