Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Cook wild rice according to package instructions. Set aside.
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until tender.
- Add garlic and thyme; cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add cooked wild rice, reduce heat, and simmer for 20 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to add cooked chicken or beans for extra protein.
- This soup stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg