Hearty Autumn Harvest Soup
This is a very tasty, hearty, fall or winter soup that works for almost all diets and lifestyles. This has been adapted from Gimme Some Oven.
Ingredients
- 1 tbsp Olive oil, extra virgin
- 1 white onion, small peeled and diced
- 4 cloves garlic minced
- 6 cups vegetable stock
- 1 cup wild rice blend
- 8 ounces baby bella mushrooms sliced
- 2 carrots, medium diced
- 2 celery ribs diced
- 1 sweet potato, peeled and diced about 1 pound
- 1 bay leaf
- 1 1/2 tbsp herbs de Provence
- 1 14-ounce can unsweetened coconut milk
- 2 C kale roughly chopped with thick stems removed
- fine sea salt and freshly cracked black pepper
Instructions
- Slice and dice all the vegetables. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice blend, mushrooms, carrots, celery, sweet potato, bay leaf and herbs de Provence. Stir to combine.
- Continue cooking until the soup reaches a simmer, then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper.
Notes
You can make substitutions here using Old Bay Seasoning instead of herbs de Provence if you like a little more heat. You could also use another type of green instead of kale, although I think it needs to be something with a little more heft than spinach to stand up to this soup.