Cozy Autumn Wild Rice Soup
Before the holiday indulgence begins, we "lock in" our health with this nutrient-dense bowl. Loaded with kale, mushrooms, and heart-healthy wild rice.
Recipe Adapted from Gimme Some Oven
Dietary
Dairy-Free
Key Grain
Wild Rice
Focus
Immunity
"Thanksgiving is a marathon. This soup is the training."
With the holidays approaching, the goal isn't to deprive yourself on Thursday. The goal is to enter the week with a foundation of nutrient density.
We chose this recipe because it relies on Wild Rice (technically a grass, higher in protein and fiber than brown rice) and a massive amount of Kale and Mushrooms (essential for immune support during travel season).
The Shopping List
- 6 cups TJ's Organic Free Range Chicken Broth
- 1 cup Wild Rice (Uncooked)
- 8 oz Phillips Gourmet Baby Bella Mushrooms (Sliced)
- 1 can (14oz) TJ's Organic Reduced Fat Coconut Milk
- 2 cups TJ's Organic Shredded Kale
- 1 Sweet Potato (Peeled/Diced)
- 1 Onion, 2 TJ's Organic Whole Carrots, 2 Celery Ribs
- Old Bay Seasoning (1.5 tbsp) & Garlic (4 cloves)
The Protocol (Stovetop)
- 1 Sauté: In a large pot, sauté onion in olive oil (5 mins). Add garlic for 1 min.
- 2 Simmer: Add chicken broth, wild rice, mushrooms, carrots, celery, sweet potato, and Old Bay. Bring to boil, then cover and simmer on low for 40 mins.
- 3 Finish: Stir in the coconut milk and kale. Cook 5 more mins until kale is tender.
- 4 Serve: Season generously with salt & pepper.
Sourcing
Specific brands we use for this recipe.
Baby Bella Mushrooms
Phillips Gourmet
Chicken Broth
TJ's Organic Free Range
Coconut Milk
TJ's Organic Reduced Fat
Original recipe by:
Gimme Some Oven