Vegan Wild Rice Soup
A hearty and creamy vegan wild rice soup packed with vegetables and coconut milk, perfect for a comforting meal.
Ingredients
oil
- 1 tablespoon olive oil ((- $0.10))
vegetables
- 0.5 medium onion ((finely diced - $0.08))
- 1 large celery rib ((finely diced - $0.22))
- 1 large carrot ((finely diced - $0.15))
garlic
- 2 cloves garlic ((minced - $0.16))
seasonings
- 0.5 teaspoon dried thyme ((- $0.05))
- 2 tablespoons all-purpose flour ((- $0.02))
potatoes and rice
- 1 medium potato ((peeled and diced in 1/2 inch cubes - $0.22))
- 0.5 cup wild rice ((rinsed - $1.27))
liquids
- 2.5 cups vegetable stock (plus a few splashes if necessary - $0.75)
- 0.5 cup full fat coconut milk ((- $0.35))
seasoning
- to taste salt and pepper (($0.05))
Instructions
- Heat oil, cook onion until soft. Add celery, carrot, garlic; cook 3-5 min. Stir in thyme and flour; cook 3 min. Add potato, rice, stock; bring to boil, simmer until tender. Remove from heat, stir in coconut milk, season with salt and pepper. Serve immediately.
Notes
Cooking the rice separately can prevent it from becoming too creamy if leftovers are stored.