Name: Sweet Potato Mushroom and Wild Rice Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tbsp oil; 4 cloves garlic; 1.5 cups diced celery; 1.5 cups diced carrots; 1 large yellow onion; 1.5 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

Servings: 6 servings 1x

Ingredients

3 tbsp oil
4 cloves garlic
1.5 cups diced celery
1.5 cups diced carrots
1 large yellow onion
1.5 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

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Instructions

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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.