Zuppa vegana di riso selvatico con zucca butternut

Ingredienti

• 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

Preparazione

1. 1

   First, 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. 2

   Prepare 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. 3

   In 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. 4

   Add the wild rice, garlic, butternut, and oregano. Stir to evenly distribute everything.

5. 5

   Add 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. 6

   Add 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.