Vegetable Wild Rice Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 685kcal

Ingredients

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Celery chopped
  • 1/4 cup Onion chopped
  • 1/2 cup Carrots chopped
  • 4 cloves Garlic minced
  • 3 cups Chicken broth or more if needed
  • 2 cups Butternut Squash peeled and diced into small bitesized pieces
  • 1/3 cup Wild rice blend
  • 2 cups Baby spinach
  • 2 sprigs Fresh thyme
  • 1 TBSP Fresh sage chopped
  • 1 cup Coconut milk
  • 2 slices Crusty bread toasted
  • 2 tsp Butter

Cardinal Punch

  • 1/2 cup Cranberry Juice
  • 1/4 cup Orange juice
  • 2 TBSP Lemon juice
  • 1/2 cup Ginger ale soda
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Instructions

  • Heat the oil in a pot over medium heat. Sauté the celery, onion, carrot, and garlic until the celery starts to soften.
  • Stir in the broth, squash, rice, thyme, and sage. Bring to a simmer, stirring occasionally, until the rice is tender, about 20 to 30 minutes. Refer to the instructions on the package for cooking time.
  • Stir in the coconut milk and simmer for 5 minutes longer. Season with salt and pepper to taste. Stir in the spinach. Remove the thyme sprigs before serving.
  • Mix all the ingredients together for the punch. Serve over ice if desired.
  • Toast the bread and spread with butter.
  • Portion the soup into bowls and serve with bread and punch.

Nutrition

Calories: 685kcal | Carbohydrates: 69g | Protein: 13g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1872mg | Potassium: 1435mg | Fiber: 7g | Sugar: 24g | Vitamin A: 23410IU | Vitamin C: 95mg | Calcium: 211mg | Iron: 7mg

Vegetable Wild Rice Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 685 kcal

Ingredients
 
 

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Celery chopped
  • 1/4 cup Onion chopped
  • 1/2 cup Carrots chopped
  • 4 cloves Garlic minced
  • 3 cups Chicken broth or more if needed
  • 2 cups Butternut Squash peeled and diced into small bitesized pieces
  • 1/3 cup Wild rice blend
  • 2 cups Baby spinach
  • 2 sprigs Fresh thyme
  • 1 TBSP Fresh sage chopped
  • 1 cup Coconut milk
  • 2 slices Crusty bread toasted
  • 2 tsp Butter

Cardinal Punch

  • 1/2 cup Cranberry Juice
  • 1/4 cup Orange juice
  • 2 TBSP Lemon juice
  • 1/2 cup Ginger ale soda

Instructions
 

  • Heat the oil in a pot over medium heat. Sauté the celery, onion, carrot, and garlic until the celery starts to soften.
  • Stir in the broth, squash, rice, thyme, and sage. Bring to a simmer, stirring occasionally, until the rice is tender, about 20 to 30 minutes. Refer to the instructions on the package for cooking time.
  • Stir in the coconut milk and simmer for 5 minutes longer. Season with salt and pepper to taste. Stir in the spinach. Remove the thyme sprigs before serving.
  • Mix all the ingredients together for the punch. Serve over ice if desired.
  • Toast the bread and spread with butter.
  • Portion the soup into bowls and serve with bread and punch.

Nutrition

Calories: 685kcalCarbohydrates: 69gProtein: 13gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 20mgSodium: 1872mgPotassium: 1435mgFiber: 7gSugar: 24gVitamin A: 23410IUVitamin C: 95mgCalcium: 211mgIron: 7mg
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