This vegan vegetable wild rice soup is loaded with flavor and oh-so-comforting. Hearty enough to make a meal of and easy enough for a weeknight, this healthy soup is guaranteed to warm you up!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 7 cups vegetable broth
- ¾ cup wild rice
- 1 (14 ounce or 400 gram) can diced tomatoes in juice
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, finely chopped
- 1 medium sweet potato, scrubbed and cut into ½-inch pieces
- 3 cups chopped fresh kale leaves, packed
- Salt & pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Add the onion, carrot, and celery. Sweat the veggies for about 5 minutes, until they begin to soften, stirring frequently.
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Add the garlic and sauté it with the veggies for about 1 minute, until it becomes very fragrant.
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Stir in the broth, wild rice, tomatoes, tomato paste, and rosemary. Raise the heat and bring the soup to a boil.
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Lower the heat and allow the soup to simmer for 30 minutes, stirring occasionally.
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Stir in the sweet potato and allow the soup to simmer for about 15 minutes more, until the wild rice is softening but not quite done.
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Stir in the kale and allow the soup to continue simmering for about 15 minutes more, or until the kale is wilted and the wild rice reaches your desired tenderness.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.