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Jill

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!!!
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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,
  2. Add in the vegetable stock, wild rice, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  3. Bring soup to a simmer. Then reduce heat to medium-low, cover and simmer for 30
  4. Add coconut cream.  Stir to mix
    Add spinach and stir gently until combined.
    Don't let Bailey talk you into adding her pickle dog-toy.
  5. Taste and season with salt and pepper and additional Old Bay if needed.
    Tell Charlie that you already told Bailey "no" to the pickle.
  6. Don’t forget to remove the bay leaf!
    Enjoy...Yum!