February 24, 2019
This soup is vegan and so flipping yummy.
You can modify it with more or less of any of these ingredients. I always find that is the way with soups. You can’t really ruin them unless the lid falls off the salt or something! Even then, just keep adding more broth!
Wild Rice and Sweet Potato Soup
This is a hearty soup that could be a full meal. If you’d like, you can add meat like chicken or sautéed shrimp. Without adding meat, it’s vegan…Who even needs meat anyway? Save the cute little Cows and Chickens. Make this soup!!!
Ingredients
- 1 tbsp coconut or canola oil
- 2 boxes Vegetable stock 64 Ounces
- 1 1/2 cups wild rice
- 1 box crimini mushrooms sliced
- 4 cloves garlic minced
- 1 bag baby carrots sliced
- 2 stalks celery sliced
- 1 sweet potato peeled and cubed
- 1 large white onion diced
- 1 large bay leaf
- 2 tbsp Old Bay Seasoning
- 24 ounces full fat coconut milk aka coconut cream
- 1 bunch spinach fresh chopped
Instructions
- 1. Sauté onion and mushrooms in coconut oil or canola oil for 5-10 minutes until onions are translucent.2. Stir in the garlic and cook for an additional 1-2 minutes,
- Add in the vegetable stock, wild rice, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
- Bring soup to a simmer. Then reduce heat to medium-low, cover and simmer for 30
- Add coconut cream. Stir to mixAdd spinach and stir gently until combined.Don’t let Bailey talk you into adding her pickle dog-toy.
- Taste and season with salt and pepper and additional Old Bay if needed.Tell Charlie that you already told Bailey “no” to the pickle.
- Don’t forget to remove the bay leaf!Enjoy…Yum!
Angelica Vidales
Hello there!
Recipes that I can’t ruin, I am here for all of those!
Since I moved here from Mexico ruining food is my biggest fear every time decide to step foot in the kitchen and I start cooking something; the hardest adjustment I had to make in the cooking department was learning to use the salt (and the portions needed) here in the U.S., my first year food was either flavorless or too salty… I’m getting better though.
Or maybe I just need to have a couple of pounds of salt shipped from my hometown where we only use sea salt if we can because we live 40 minutes away from where they produce it and you find it literally everywhere.
Jill
Haha…seriously. Salt may be the one way you CAN ruin the soup. That’s the ingredient you have to get right! I happen to like way too much salt. Luckily it has not affected my blood pressure…haha!
ANGELICA VIDALES
Hi Jill!
I made the soup today too!, prepping for the rest of the week. My husband approved (and he is the pickiest man alive when it come to food) and because we like spicy food i bought a spicy Old Bay seasoning which made it even more perfect.
We will be eating healthier food for lunch today thanks to you!
Best,
Angelica V.
Jill
That is awesome, Angelica! Great idea on the spicy Old Bay! I’ll have to try that!
I’m so glad your husband approved haha!
XO Jill
Vicki Dunbar
Oh wow… this looks AMAZING!!! Definitely going to make this!
Jill
I just found this in my spam folder…ugh. Sorry for the delay. I hope you try the soup. It is so good! xo