Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 1 cup chopped butternut squash
- 1/2 cup chopped kale or spinach
- Salt and pepper to taste
Instructions
- Cook the wild rice according to package instructions and set aside.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, and celery until tender.
- Add garlic and cook for another minute.
- Pour in vegetable broth, add thyme, rosemary, bay leaf, and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cooked wild rice, butternut squash, and kale. Cook for an additional 10 minutes.
- Remove bay leaf, season with salt and pepper, and serve hot.
Notes
- You can substitute kale with spinach or chard for variation.
- For a creamier texture, blend part of the soup and stir back in.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 220 kcal Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg