Wild Rice Immunity Soup

Prep Time: 10 minutes
Cooking Time: 1HOUR 15 minutes
Total Time: 1 HOUR 20 minutes
Yields: 4-6 servings

ingredients

• 1 cup wild rice

• 1 box (about 4 cups) vegetable stock

• 1 mirepoix (1 onion, 2 carrots, 2 celery stalks), finely diced

• Cracked black pepper, to taste

• Salt, to taste

• Olive oil

• 1 large potato, cubed

• 5 cloves garlic, minced or microplaned

• 1 large piece of ginger, minced or microplaned

• 1/2 tsp turmeric

• 1 tsp onion powder

• 1/4 tsp red pepper flakes (adjust to taste)

• 1/2 tsp paprika

• 1 can (about 14 ounces) full-fat coconut milk

• 2 handfuls kale, stemmed and roughly chopped

DIRECTIONs

1. Rinse the wild rice under cold water and soak it in a bowl of water for about 30 minutes. Drain and set aside.

2. In a large pot, heat a drizzle of olive oil over low heat. Add the diced mirepoix (onion, carrots, celery) and sauté until the onions are translucent, about 10-15 minutes, stirring occasionally.

3. Add the cubed potato to the pot along with cracked black pepper, salt, turmeric, onion powder, red pepper flakes, and paprika. Stir well to coat the vegetables with the spices and cook for an additional 5 minutes.

4. Add the soaked wild rice and coconut milk to the pot. Stir to combine everything well. Let it cook for about 10 minutes, allowing the flavors to meld together.

5. Pour in the vegetable stock and bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the wild rice is chewy and softened, and the flavors have developed.

6. Stir in the minced garlic and ginger, then add the chopped kale to the pot. Cook for another 10 minutes, or until the kale is wilted and tender.

7. Taste the soup and adjust the seasoning with more salt and pepper if needed.

8. Ladle the hot wild rice immunity soup into bowls and serve immediately. Optionally, garnish with a sprinkle of fresh parsley or a drizzle of olive oil before serving. Enjoy!