Soups and Stews

Sweet Potato Mushroom and Wild Rice Soup

Name: Sweet Potato Mushroom and Wild Rice Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 3 tbsp oil; 4 cloves garlic; 1 ½ cups diced celery; 1 ½ cups diced carrots; 1 large yellow onion; 1 ½ tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/4 tsp crushed red pepper; 3 cups sliced mushrooms; 1 cup dry wild rice; 1 large sweet potato; 1 can coconut milk; 4 cups vegetable broth; 1 tbsp balsamic vinegar

6 servings

servings

10 minutes

active time

1 hour 10 minutes

total time

Start Cooking

Ingredients

3 tbsp oil

4 cloves garlic

1 ½ cups diced celery

1 ½ cups diced carrots

1 large yellow onion

1 ½ tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1/4 tsp crushed red pepper

3 cups sliced mushrooms

1 cup dry wild rice

1 large sweet potato

1 can coconut milk

4 cups vegetable broth

1 tbsp balsamic vinegar

Directions

Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.

Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat

Saute until soft and fragrant - about 8 minutes

Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes

Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot

Increase the heat to high and bring the mixture to a boil

Once boiling, reduce to a simmer

Cover the pot and simmer for 45 minutes stirring frequently

Turn off the heat and remove the pot from the hot burner

Stir in 1 tbsp balsamic vinegar (trust me on this!)

Serve the soup on its own or with some cooked meat mixed in for extra protein

Nutrition

Serving Size

6 g

Calories

420 kcal

Total Fat

24 g

Saturated Fat

15 g

Unsaturated Fat

7 g

Trans Fat

0.03 g

Cholesterol

Sodium

1296 mg

Total Carbohydrate

48 g

Dietary Fiber

9 g

Total Sugars

12 g

Protein

9 g