Smoky Wild Rice and Corn Soup
Cozy up with a bowl of Smoky Wild Rice and Corn Soup, a hearty and flavorful dish that’s perfect for chilly evenings. This vegan soup combines the nutty chewiness of wild rice with sweet bursts of corn, all enveloped in a creamy coconut milk base infused with smoky paprika, cumin, and coriander. Packed with wholesome veggies like carrots, celery, and onion, it’s a nutrient-rich and satisfying meal. The subtle smokiness and vibrant spices make it irresistibly aromatic, while optional garnishes like fresh cilantro and red pepper flakes add a customizable finishing touch. Ready in just over an hour, this soup is an ideal go-to for meal prep or a comforting family dinner—simple, satisfying, and utterly delicious!
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Recipe Information
Ingredients
- 1 cup wild rice
- 4 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 4 cups vegetable broth
- 2 cups frozen corn kernels
- 1 cup canned coconut milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse the wild rice thoroughly under cold water using a fine mesh sieve.
In a medium saucepan, bring 4 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until tender. Drain any excess water and set the cooked rice aside.
While the rice is cooking, heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, ground cumin, and ground coriander. Cook for another 1-2 minutes, allowing the spices to become fragrant.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the frozen corn kernels and the cooked wild rice to the pot. Lower the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
Stir in the canned coconut milk, salt, and black pepper. Taste and adjust the seasonings as needed. For an extra kick, add a pinch of red pepper flakes, if desired.
Serve the soup hot, garnished with fresh cilantro if preferred. Enjoy!
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 310.4 g | 113% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 61.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4941 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
