Prep Time: 15 mins Total Time: 45 mins Serves: 8 servings
Ingredients: Resource from gimmesomeoven.com
6 cups vegetable stock (or chicken stock)
1 cup uncooked brown and wild rice
8 ounces cremini mushrooms, sliced (can substitute for other mushrooms
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Italian seasoning
1 can of full fat coconut milk
2 large handfuls of kale, roughly chopped with thick stems removed (or greens such as spinach, collards or swiss chard
Kosher salt and freshly cracked black pepper
Preparation:
Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Meanwhile, during those final 10 minutes, add one can of full fat coconut milk.
Add kale to the soup and stir gently until combined. Taste and season with salt and pepper as needed.
Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.