This Vegetable Wild Rice Soup with Collard Greens is going to provide you all the nutrients and warm you up from the inside out. Hearty, cozy and nourishing. Perfect for anytime of the year! Loaded with wild rice, mushrooms, carrots, celery and collard greens.
I don’t know about you, but I believe that soup is a great dish to serve all year round. Plus, this healthy veggie-packed soup is not only delicious but good for you too.
We often hear that eating healthy can be a little more challenging in the cooler months. It’s because the produce is not as fresh and we tend to choose comfort foods. However, you can still eat healthy and comforting at the same time. Simply by incorporating nutritious ingredients into your daily routine. No need to stick to any diet. Just choose foods that you enjoy and that make you happy!
When acquiring the non-diet diet, it’s necessary to include foods with protein and fiber each meal. Personally, I love adding fresh leafy greens into my daily cooking. As an addition to vegetable wild rice soup I chose Nature’s Greens organic collard greens. They’re rich in calcium, iron, dietary fiber and vitamins A, C and K. They actually provide more than your daily requirement of vitamins A and K, which is crucial for strong bones. What’s more, they’ve also been shown to help lower cholesterol and prevent cancer.
Nature’s Greens are super convenient and easy-to-prepare greens that are pre-washed and ready to cook and serve. What’s more, these wholesome and tender greens are always fresh never containing preservatives. They’re perfect to saute by itself, add to pastas, soups, smoothies or salads. So many options!
SOME INGREDIENTS YOU’LL NEED TO MAKE THIS VEGETABLE WILD RICE SOUP:
- Simple veggies like onion, celery, carrots, mushrooms
- Wild rice – it’s gluten-free and slightly higher in protein than most whole grains
- Rice flour will help thicken up the soup (use white or brown rice flour)
- Vegetable stock
- Collard greens
- Don’t forget to stir in some milk for creaminess. Use regular or plant based for a vegan option.
Cook all the veggies together, add in vegetable stock, wild rice and simmer until the rice is tender and all of it cooks in just one pot. Stir in about two cups of chopped collard greens. Just give them enough time to soften. It adds such a pop of freshness to this rich and creamy soup!
If you’re going to make this delicious, light, yet filling, vegetable wild rice soup don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations! Also, don’t forget to visit Nature’s Greens to see their wholesome and fresh nature leafy greens – specifically their line of triple washed, ready to eat!
Ingredients
1/2 medium onion, chopped
3-4 stalks celery, chopped
3-4 medium carrots, peeled and chopped
3 garlic cloves, minced
3 cups mushrooms
1/4 cup rice flour
1 cup wild rice
5 cups vegetable stock
3/4 tsp thyme
1 bay leave
1/2 - 1 tsp pink salt
2 cups collard greens, chopped
1 1/2 milk (plant based or regular)
Instructions
- Heat avocado oil in a large pot over medium heat. Add the onion, celery and carrots. Cook until soft, about 8–10 minutes. Add the garlic, cook for another minute. Then add the thyme and 1/2 tsp pink salt.
- Add the mushrooms and cook until slightly brown and once they have released liquid (around 10 minutes).
- Stir in brown rice flour and cook for about 1 minute,
- Add the wild rice, broth and bay leave. Cook for 45 minutes or until wild rice is tender.
- Add in chopped collard green.
- Then, gradually add in the milk, stirring gently until combined. If your soup is too thick, add more broth or water.
- Taste and season with salt and pepper
This blog post is sponsored by WPRawl However, all opinions are based on my personal experience. I only recommend products that I truly love and use myself!