Cozy wild rice soup with sweet potato and mushrooms

Step 1/3

• 100 g wild rice
• 125 g brown mushrooms
• 1 cloves garlic
• 1 carrots
• 1 stalks celery
• ½ sweet potato
• ½ onion
• 1 tbsp olive oil

• large pot
• knife
• cutting board
• cooking spoon
• pot
• sieve

Cook wild rice according to package directions, drain and set aside. Dice onion and sweet potato. Chop garlic. Cube carrots. Slice celery sticks and mushrooms. Heat oil in a large pot and sauté onion, garlic, carrots, celery, and mushrooms for approx. 5 min. until lightly browned.

Step 2/3

• 700 ml vegetable broth
• ½ leaf bay leaf
• ½ tsp Cajun seasoning

Add the vegetable broth. Add the bay leaf and Cajun seasoning and stir well. Bring the soup to a boil, then let it simmer gently over medium heat for approx. 15 min. until the vegetables are soft. Add the sweet potatoes during the last approx. 5 min. of cooking time.

Step 3/3

• 40 g baby kale
• 200 ml coconut cream
• salt
• pepper

Thoroughly wash kale, remove thick stems and roughly cut leaves. Add coconut cream, kale and rice. Let soup simmer for approx. 5 min. more until kale is soft. Season soup to taste with salt and pepper and add some more Cajun seasoning if desired. Then, serve while hot.

Enjoy your meal!