Description
A warm and filling vegan soup packed with flavor and nutrients, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
- 2 cups kale, chopped
Instructions
- Rinse the wild rice under cold water.
- In a large pot, cook the wild rice according to package instructions.
- In another pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in pumpkin puree, vegetable broth, thyme, cinnamon, salt, and pepper. Bring to a simmer.
- Add the cooked wild rice and coconut milk, stirring to combine.
- Add kale and cook for an additional 5-10 minutes until kale is tender.
- Serve hot and enjoy!
Notes
Make sure not to overcook the kale; it should be bright green and tender. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, vegan, pumpkin, wild rice, healthy, comfort food