Vegetable Wild Rice Soup
A soul-warming, hearty one-pot meal that celebrates the earthy, nutty flavor of wild rice paired with a vibrant medley of fresh vegetables. Enhanced with aromatic ginger, garlic, and a bright touch of lemon zest, this soup offers a sophisticated profile while remaining rustic and approachable. Perfect for chilly evenings, this plant-forward recipe is both nourishing and easy to prepare, making it a reliable favorite for busy weeknights when you crave something substantial, healthy, and deeply comforting.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium onion, finely diced
2 garlic cloves, minced
1 inch fresh ginger, grated
3 cups mixed vegetables and mushrooms, chopped
2 tablespoons olive oil
0.6 cup wild rice, rinsed well
2.5 cups vegetable broth
4 cups water
1 teaspoon lemon zest
1/2 cup heavy cream or coconut milk
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and ginger, cooking until aromatic and softened.
Stir in the chopped vegetables and mushrooms, cooking for 5 minutes.
Add the wild rice, vegetable broth, and water to the pot.
Bring to a boil, then reduce heat to low and cover.
Simmer for 45 minutes or until the wild rice is tender.
Stir in the heavy cream or coconut milk and lemon zest.
Season with salt and pepper to taste before serving.
Notes
Use any hardy vegetables from your crisper like turnips, kale, or broccoli. For a dairy-free version, use coconut milk. Store leftovers in an airtight container for up to 3 days.
Find it online: https://cookingwithramsay.com/vegetable-wild-rice-soup-recipe/