Sweet Potato Mushroom and Wild Rice Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 10 minutes

食材

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

步驟

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

營養

• 每份大小: 6 g
• 卡路里: 420 kcal
• 總脂肪: 24 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 7 g
• 反式脂肪: 0.03 g
• 鈉: 1296 mg
• 總碳水化合物: 48 g
• 膳食纖維: 9 g
• 總糖: 12 g
• 蛋白質: 9 g