This wild rice and sweet potato soup is absolutely divine and a must-try for anyone who loves a warm and comforting meal. Whether you're looking for a cozy weekend treat at home or a delicious dish to bring to a gathering, this soup is the perfect choice. Packed with nutrient-rich veggies and bursting with flavor, it's a healthy and satisfying option for any occasion. Don't forget to pair it with your favorite rustic bread for the ultimate cozy meal experience.
Ingredients:
- 1 cup wild rice
- 2 sweet potatoes, peeled and diced
- 8 oz mushrooms, sliced
- 1 cup spinach, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 cups chicken broth
- 1 tsp old bay seasoning
- 1 tsp garlic powder
- Salt to taste
Instructions:
1. In a large pot, add 4 cups of chicken broth and bring to a boil over high heat.
2. Once the broth is boiling, add 1 cup of wild rice and reduce the heat to medium-low. Let it simmer for 40 minutes, or until the rice is fully cooked and tender.
3. In the meantime, prepare the vegetables. Peel and dice 2 sweet potatoes, slice 8 oz of mushrooms, chop 1 cup of spinach, dice 1 onion, 2 stalks of celery, and 2 carrots.
4. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, or until they start to soften.
5. Add the sliced mushrooms, diced onion, chopped celery, and diced carrots to the pan with the sweet potatoes. Cook for an additional 5-7 minutes, until all the vegetables are tender.
6. Once the wild rice is fully cooked, add the cooked vegetables to the pot with the rice and broth.
7. Add 1 tsp of old bay seasoning and 1 tsp of garlic powder to the pot. Stir everything together and let it simmer for another 10 minutes to allow the flavors to combine.
8. Taste the soup and add salt to your liking.
9. Just before serving, add 1 cup of chopped spinach to the pot. Stir and let it cook for 1-2 minutes, until the spinach is wilted.
10. Serve the soup hot and enjoy with crusty bread on the side if desired.