Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup wild rice blend, uncooked and rinsed
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 can (400ml) full-fat coconut milk
  • 2 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add the diced onion, sliced carrots, and diced celery, stirring frequently until onions become translucent.
  2. Add sliced cremini mushrooms and sauté for 5–7 minutes until they release their moisture and turn a deep golden brown.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the uncooked wild rice, dried thyme, and dried rosemary, coating the grains in the oil.
  5. Pour in the vegetable broth and add the bay leaf, sea salt, and black pepper. Bring the mixture to a boil, then immediately reduce heat to low.
  6. Cover with a tight-fitting lid and simmer for 45–50 minutes, or until the rice grains have bloomed and are tender.
  7. Remove the bay leaf. Use an immersion blender to pulse the soup 3–4 times to naturally thicken the broth.
  8. Stir in the full-fat coconut milk until the soup reaches a creamy mahogany hue.
  9. Add the chopped kale or spinach and stir for 2 minutes until wilted.
  10. Remove from heat, stir in the fresh lemon juice, and garnish with chopped fresh parsley before serving.