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
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.