So simple and easy to make, this vegan Wild Rice Soup will warm anyone up even on the coldest of days!
- 2 Cups U.S.-grown Wild Rice
- 1 Cup Carrots, diced
- 1 Cup Celery, diced
- 1/2 White Onion, Diced
- Neutral Vegetable Oil
- 4 Cups Vegetable Broth
- 1 Cup Fire-roasted Tomatoes, diced
- 1/4 Tsp Ground Turmeric
- 1/2 Tsp Black Pepper
- To Taste Salt
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Maple Syrup
- For Serving Kale or Parsley, chopped
1.) Bring a pot to medium heat. Add in the diced carrots, celery, and white onion with a drizzle of a neutral vegetable oil. Sauté for about 10 minutes, until the onion is translucent and softened.
2.) Then, add in the vegetable broth, tomatoes, turmeric, black pepper, salt, ACV, and maple syrup. Stir well.
3.) Simmer soup, covered, for 30 minutes, until vegetables are completely soft.
4.) When done simmering, add in the cooked US Grown wild rice. Taste, and adjust seasonings if necessary.
5.) Serve with chopped kale or parsley, if desired.