Name: Cozy Autumn Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 tablespoon butter or olive oil; 1 onion, diced; 3 carrots, peeled and diced; 3 stalks celery, diced; 4 cloves garlic, minced; 8 cups vegetable stock; 1 cup wild rice; 2 medium potatoes, peeled and diced; 1 bay leaf; 1 teaspoon poultry seasoning; 3 tablespoons butter (for creamy base); 1/4 cup all-purpose flour; 2 cups milk; Salt and black pepper, to taste; 2 cups baby spinach; 1/2 cup heavy cream or canned coconut milk; Optional toppings: chopped fresh parsley, grated Parmesan cheese

Description

Cozy Autumn Wild Rice Soup

Dive into a bowl of heavenly autumn goodness with this Cozy Autumn Wild Rice Soup! Perfectly creamy, comforting, and packed with flavor—the ultimate hug-in-a-bowl for those chilly nights. Whether you’re looking to warm up after a brisk fall walk or simply seeking a nourishing meal, this soup will satisfy your cravings while celebrating the flavors of the season.

Ingredients

Scale

1 tablespoon butter or olive oil
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 cups vegetable stock
1 cup wild rice
2 medium potatoes, peeled and diced
1 bay leaf
1 teaspoon poultry seasoning
3 tablespoons butter (for creamy base)
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper, to taste
2 cups baby spinach
1/2 cup heavy cream or canned coconut milk
Optional toppings: chopped fresh parsley, grated Parmesan cheese

Instructions

Step 1: Sauté the Vegetables

In a large pot, melt the butter or olive oil over medium heat. Add the diced onion, peeled and diced carrots, and diced celery. Sauté until the vegetables are soft, about 5-7 minutes.

Step 2: Add Garlic

Stir in the minced garlic and let it sizzle for about 30 seconds, stirring continuously to avoid burning.

Step 3: Pour in the Stock

Pour in the vegetable stock, then add the wild rice, diced potatoes, bay leaf, and poultry seasoning. Stir everything to combine the flavors.

Step 4: Bring to a Boil

Bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and simmer for about 45 minutes or until the wild rice is tender.

Step 5: Prepare the Creamy Base

While the soup is simmering, grab a small saucepan. Melt the butter over medium heat and whisk in the flour, cooking for about 1 minute. Gradually whisk in the milk until the mixture is smooth and creamy.

Step 6: Combine the Creamy Base with the Soup

Once the rice is cooked, remove the bay leaf from the soup. Pour the creamy base into the pot and stir well until fully combined.

Step 7: Season the Soup

Season the soup with salt and black pepper to taste. Add the baby spinach, cooking until it has wilted, about 2-3 minutes.

Step 8: Add Cream or Coconut Milk

Stir in the heavy cream or canned coconut milk for a luscious finish to your soup.

Step 9: Serve and Enjoy

Serve hot with your favorite toppings like chopped fresh parsley or grated Parmesan cheese, and enjoy the cozy flavors of autumn!

Notes

Storage

This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of water or broth if needed.

Vegetarian/Vegan Adaptation

To make the soup vegan, use olive oil instead of butter, vegetable stock, non-dairy milk, and coconut milk for a creamy base.

Serving Suggestions

Pair this soup with crusty bread or a fresh salad for a complete meal that’s perfect for chilly nights.

Prep Time: 15 minutes
Cook Time: 45 minutes