A fall soup recipe made with wild rice, cabbage, sweet potatoes and more seasonal ingredients

Recently we were reminded how useful cabbage is. That’s why we thought of an unusual recipe and thought of a delicious and healthy soup with his participation.

5 reasons not to ignore cabbage

And now it’s his season

Among Gimme Some Oven’s most popular recipes is Autumn Soup, where wild rice is the star, and secondary ingredients are nothing but seasonal vegetables, including our friend cabbage. But kale leaves, better known as kale.

If we can’t find an exact one, we can always replace it with the traditional original version. But then, we will have to enter the thermal treatment earlier, while the rice is boiling, in order to obtain a homogeneous mixture at the end.

Otherwise, this autumnal soup is hot, thick and fragrant, and the best thing is that we have the right to choose one of the ingredients – cream or coconut milk. This automatically makes it even healthier and suitable for all vegans.

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What do we need?

  • 6 tablespoons vegetable (or chicken) stock
  • 1 tablespoon of wild rice
  • 220 g of mushrooms, chopped
  • 4 cloves of garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 450 g sweet potato, peeled and sliced
  • 1 white onion, peeled and sliced
  • 1 bay leaf
  • 400 g unsweetened coconut milk (or sour cream to taste)
  • 2 large handfuls of kale, roughly chopped, core removed
  • Red pepper to taste
  • Fine sea salt and pepper to taste

What do we do to them?

Sauté a little onion in butter or olive oil over medium heat until transparent. Then we add the garlic until we feel its specific aroma.

Then we add the vegetable stock, wild rice, mushrooms, carrots, celery, potatoes and bay leaf.

As soon as it boils, reduce the heat and let it simmer for 30-40 minutes until the rice is soft.

White rice, brown rice, wild rice, the differences between them and which one is the most beneficial

Why is white rice not preferred?

And its healthier alternatives

As soon as the rice is ready, add the coconut milk (or cream to taste) along with the kale leaves. Mix well and season with black pepper, salt and red pepper, again to our liking. We serve the finished soup warm.

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