Wild Rice, Sweet Potato, Mushroom Soup - Vegan Recipe

 

Creamy Vegan Sweet Potato, Mushroom and Wild Rice Soup

                                                                                                       Nancy Harrison

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; sauté until soft and fragrant – about 8 minutes

Add salt, pepper, and smoked paprika to the pan and sauté 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. Serve the soup on its own or with some cooked meat mixed in for extra protein

Photos are before and after!