Wild Rice Potato Soup
Cozy up with a bowl of hearty and wholesome Wild Rice Potato Soup, a comforting blend of earthy wild rice, tender potatoes, and vibrant vegetables all simmered to perfection. This vegan-friendly recipe combines the nutty chewiness of wild rice with the creamy richness of blended potatoes, creating a luscious texture without heavy cream. Infused with aromatic thyme and a hint of garlic, this soup strikes the perfect balance between rustic and refined. Quick to prepare and packed with nourishing ingredients like carrots, celery, and almond milk, it’s a satisfying choice for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and serve it piping hot for the ultimate fall or winter comfort food. Perfect for anyone seeking a gluten-free, plant-based recipe that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 1 cup wild rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 3 medium, peeled and diced potatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 cup unsweetened almond milk (or cream)
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
Rinse the wild rice under cold water in a fine-mesh sieve.
In a medium saucepan, combine the rinsed wild rice and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until the rice is tender but still slightly chewy. Drain any excess water and set aside.
While the rice is cooking, heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the diced potatoes, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Remove and discard the bay leaf. Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy base while leaving some chunks of potato for texture. (Alternatively, transfer 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.)
Stir in the cooked wild rice and the almond milk (or cream) until well combined. Let the soup simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 30.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 862 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4644 mg | 99% | |
*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.
