Sweet Potato Mushroom and Wild Rice Soup
User Reviews
5
Sweet Potato Mushroom and Wild Rice Soup
Description
Sweet Potato Mushroom and Wild Rice Soup incorporates a variety of vegetables such as celery, carrot, onion, mushrooms, and sweet potato alongside wild rice simmered in coconut milk and vegetable broth. The sautéing of garlic and aromatic vegetables before adding spices like smoked paprika builds depth in flavor. Simmering the soup for 45 minutes softens the ingredients and allows the wild rice to become tender while blending the flavors harmoniously.
The result is a creamy and hearty soup with a balance between the earthiness of mushrooms and the sweetness of the potato, complemented by the warmth of the spices. A final addition of balsamic vinegar brightens the overall taste. This soup can be enjoyed on its own or enhanced with added cooked meat for extra protein if desired.
Because the recipe instructs to stir frequently during simmering, it helps prevent sticking and ensures even cooking of the rice. This soup can serve as a standalone meal or a comforting starter in colder weather.
Ingredients
- 3 tbsp neutral cooking oil generic cooking oil
- 4 cloves garlic
- 1.5 cups celery diced
- 1.5 cups carrot diced
- 1 yellow onion large
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 3 cups mushroom sliced
- 1 cup wild rice dry
- 1 sweet potato large
- 1 coconut milk can
- 4 cups vegetable broth
- 1 tbsp balsamic vinegar
Instructions
- Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.
- Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat
- Saute until soft and fragrant - about 8 minutes
- Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes
- Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot
- Increase the heat to high and bring the mixture to a boil
- Once boiling, reduce to a simmer
- Cover the pot and simmer for 45 minutes stirring frequently
- Turn off the heat and remove the pot from the hot burner
- Stir in 1 tbsp balsamic vinegar (trust me on this!)
- Serve the soup on its own or with some cooked meat mixed in for extra protein
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 420kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1296mg | 54% |
| Potassium | 977mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 11332IU | 227% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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