This soup an easy, healthy meal to throw together on a chilly day! It’s full of veggies and protein. It’s also loaded with tons of flavor. Being that this soup is mostly vegetables it’s pretty affordable as well. It does contain wild rice and not the wild rice blend packages the real ancient grains black in color, wild rice.
Start by preheating your oven to 350F. Also line a baking sheet with parchment paper and set it aside.
Next, add 2 tablespoons of oil to a large pot on medium-high heat along with the minced shallot, carrots and celery {if using, I didn’t add this because my son won’t eat it}. Let it sauté about 10 minutes until the carrots are tender. You also want the shallots and carrots to have fry marks on it.
Once the carrots are tender add in the garlic, mushrooms, kidney beans and sausages. Mix all the ingredients together and sauté another 5 minutes until the garlic has become fragrant. Reduce the temperature to low.
Be sure to rinse your wild rice before adding it to the pot. Using a strainer thoroughly rinse the rice.
Next, add the wild rice, vegetable stock, water, onion powder and dried thyme.
Cover and let the soup simmer on medium-low for 50 minutes. You need to be sure the wild rice at least started to crack open.
Once the wild rice is done, add in the kale and milk. Mix thoroughly and add in the salt and pepper and adjust to taste.
In the meantime, chop up your bread slices and add to the prepared baking sheet. Spray the chopped bread with coconut oil and be sure to coat all sides of it. Bake the bread croutons in the oven for 20-30 minutes. Be sure to check after 20 minutes. Toss if needed and return to the oven for the remaining time. Remove and set aside.
Divide soup portions into bowls, top with homemade croutons and enjoy this hearty and filling meal!
| Prep Time | 15 minutes |
| Cook Time | 1 hour 20 minutes |
| Servings |
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- 3 tablespoons Grape Seed Oil divided
- 1 Large Shallot minced
- 3 Medium Carrots sliced
- 2 Ribs Celery sliced
- 3 Cloves Garlic minced
- 1 package Mushrooms sliced
- 1 can Red Kidney Beans drained and rinsed
- 1-2 Tofurkey Sausages sliced
- ¾ cup Wild Rice rinsed
- 4 cups Vegetable Stock
- 3 cups Spring Water
- 2 tsp. Onion Powder
- 1 tsp. Dried Thyme
- 1 slice per serving Sprouted Grain Bread
- Oil Spray
- 2 cups Kale chopped, stems removed
- ½ cup + a little more Soy Milk
- Sea Salt to taste
- Ground Black Pepper to taste
Ingredients
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- Preheat your oven to 350F. Line a baking sheet with parchment paper and it set aside.
- In a large pot, add in oil, shallot, carrots and celery. Sauté 10 minutes on medium. You want to see fry marks on the carrots and shallot.
- Add in garlic, mushrooms, kidney beans and mushroom sausage {if using}, mix and sauté another 5 minutes.
- Next, add in your wild rice, vegetable stock, water, onion powder and thyme. Let it simmer at least 50 minutes. You want to be sure your wild rice cracked open or is done.
- While soup is cooking, prepare your homemade croutons. Slice and chop bread into chunks. Align chopped bread on prepared sheet and spray all sides of bread with coconut oil. Mix with your hands to be sure they are well coated. Bake for 20-30 minutes until golden and crunchy but not burnt.
- Then add in your kale, milk, salt and pepper, adjust to taste. Let it simmer another 5 minutes. The wild rice will soak up a lot of broth, you could add in more stock, water or milk but then you need to adjust seasons to taste.
- Divide into bowls and top with homemade croutons!
- If you wanted you could omit the water and only use vegetable stock.
- Instead of kale you could replace it with spinach.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
