Wild Rice Soup

Two things to know before you get to the recipe: 1) I am 99.99% sure that Paul Hollywood would shake my hand if he got the chance to try this soup and 2) I love soups no matter what season of the year it is. It could be 100 degrees outside and I would have soup for dinner.

So let’s jump into this! I got the chance to make this soup for another mama when we traded some meals and I am so happy that she enjoyed it! This soup is very easy to make with only a few ingredients needed.

You will need:
48 oz Vegetable Broth
2 sweet potatoes ( peeled and diced)
3-5 (or more if you want) stalks of celery (diced)
4 medium carrots (peeled and diced)
1 1/2 tablespoons of minced garlic ( i cheat and buy the jar of minced garlic)
2 bags of the instant wild rice
1-2 bay leaves
14 oz of unsweetened coconut milk
2 large handfuls of chopped kale
salt & pepper to taste

What you will do with all those amazing ingredients:
Add a little bit of olive oil in your pot over medium – high heat. Add in sweet potatoes, celery, & carrots. Stir them around and cook for 6-8 minutes then add in garlic until a lovely aroma blooms from the pot.
You can then add in the vegetable broth, rice, bay leaf, salt & pepper. Stir it all up and cook until it is simmering. Reduce heat to medium-low and cover for 25-35 minutes (you do not want the potatoes to become mushy, so keep an eye on that) Stir occasionally.
Lastly, you will add in the coconut milk and kale. I like to take out the bay leaves at this point. Cook until the kale has cooked in.
Now you can enjoy this amazing soup any time of the year!

*please share this and if you use this recipe, tag breathemaintain on Instagram and let us know what you think!