Description
Cozy Autumn Wild Rice Soup is a comforting and hearty soup perfect for chilly days. Made with a medley of vegetables, wild rice, aromatic herbs, and creamy coconut milk or heavy cream, this soup offers a rich, satisfying flavor with a creamy texture. It’s an ideal meal to warm you up during autumn and can be enjoyed by the whole family.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground turmeric (optional)
Main Ingredients
- 6 cups vegetable broth
- 1 cup wild rice
- 1 medium sweet potato, peeled and diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
Finishing Touches
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened. Then, add the minced garlic, dried thyme, ground sage, and turmeric if using, cooking for another minute until fragrant to build the flavor base.
- Cook the Soup Base: Pour in the vegetable broth, then add the wild rice and diced sweet potato. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 45 minutes, or until the wild rice is tender and the sweet potatoes are fully cooked through.
- Add the Corn: Stir in the corn kernels and cook uncovered for an additional 5 minutes to heat through and meld flavors.
- Finish the Soup: Stir in the heavy cream or coconut milk, allowing the soup to simmer for another 5 minutes to thicken slightly and combine all the flavors. Season with salt and pepper to your taste preference.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, optionally with crusty bread or crackers for a complete comfort meal.
Notes
- You can substitute heavy cream with coconut milk to make this soup dairy-free.
- Wild rice takes time to cook; soaking it beforehand can reduce cooking time.
- Fresh, frozen, or canned corn kernels all work well in this recipe.
- Adjust seasoning after adding cream to balance flavors perfectly.
- This soup stores well and tastes great the next day as flavors deepen.
