Lemon & Garlic Wild Rice Soup from Simplyquinoa.com
This is another great vegan soup recipe I found at https://www.simplyquinoa.com/lemon-garlic-wild-rice-soup/. Simply Quinoa is an amazing website created to empower others into a healthy lifestyle. I could spend hours there looking at recipes and articles. Check it out. https://www.simplyquinoa.com/
I changed the grain in this soup to a more healthy grain. I used wheat berry. This caused a lot of the liquid to be absorbed and because of that I only got a quart of the soup. I may try this with bulgur instead of maybe even quinoa.
She explains how sautéing the veggies first adds so much more flavor to the soup and I have to agree. All of the flavors she used worked really well to give this soup extra depth.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion , about 1/2 a medium onion
- 1 cup chopped carrots , about 2 medium
- 1 cup sliced celery , about 3 ribs
- 5 garlic cloves , minced
- 1 tablespoon Italian seasoning
- 1 tablespoon lemon zest , from 1 large lemon
- Pinch of salt & pepper
- 1/2 cup wild rice *I used wheat berry
- 4 cups low sodium vegetable broth
- 1 cup almond milk *I used unsweetened coconut milk
- 1/4 cup lemon juice
- 1 cup fresh spinach or kale , optional
Instructions
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Heat the olive oil in a large pot or dutch oven. Add the onion, carrots, celery, and garlic and saute until the carrots start to soften, about 5 minutes. Add the seasonings and zest and cook another 2 – 3 minutes.
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Stir in the wild rice and vegetable broth and bring the soup to a boil. Cover and reduce to simmer, cooking until rice has cooked, about 30 – 40 minutes.
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Once the rice is cooked and soft, stir in the milk, lemon juice, and spinach. Stir until spinach is wilted.
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Serve immediately and enjoy! Soup can be frozen and reheated as desired.
