Vegan Wild Rice Soup Recipe (With Butternut Squash)

Hearty vegan wild rice soup is sure to satisfy your taste buds and fill you up in no time. Need a convenient vegan soup that's packed with flavor? This is the one!

📝 Ingredients

• 2 tbsp olive oil (for cooking)
• 1 tbsp minced garlic (or 2 large cloves)
• 1 ea yellow onion (medium sized and diced)
• 1 ea carrot (large sized and diced)
• 1 stalk celery (diced)
• 4 cup kale (or 4 large leaves. Stem removed and chopped)
• 1 lb butternut squash (or 3 cup cubed)
• 3/4 cup wild rice
• 6 cup vegetable broth
• 2 cup water
• 3/4 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp salt

👨‍🍳 Instructions

1. 1First, begin by gathering the necessary ingredients for your soup. These include: wild rice, vegetable broth, onion, garlic, carrots, celery and oil (olive oil is recommended). Then decide on additional seasonings such as salt and pepper or herbs of your choice.
2. 2Prepare all the vegetables. Cut the onion, carrot, and celery into a small dice. Cubed the butternut to no more that ¾”/18mm on a side. Mince the garlic. Wash, dry, and finely chop the kale.
3. 3In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot. Cook for 5 minutes, stirring regularly, until the onion is starting to go translucent.
4. 4Add the wild rice, garlic, butternut, and oregano. Stir to evenly distribute everything.
5. 5Add the broth plus 2 cups (475ml) water. Reduce heat to medium-low and simmer for 40 minutes cooking time with a lid on until the butternut cubes are soft and the rice is cooked (fully plump).
6. 6Add the salt, pepper, and kale. Cook for a further 5 minutes, stir occasionally to make sure kale all gets submerged. Taste and add salt and pepper as needed.