Soup season is definitely in full swing at the moment. And while we’ve most certainly stepped into winter the last few days, this Autumn Wild & Brown Rice Soup is the perfect comforting bowl of goodness to warm you from the inside.
I love salads and soups, if you haven’t already noticed, since I love dishes that have multiple elements in one. I’m not a meat and three veg type person, unless you mix them together obviously. And that’s exactly why I love this Autumn Wild & Brown Rice Soup so much. It’s super hearty and filling, without needing a side to dunk.
I also love soups since they’re easy to adapt to any dietary requirement. A simple substitute of dairy cream with coconut milk in this one makes it ideal for vegans. And soups freeze really well too.
I don’t like eating the same thing everyday, but I love meal prepping. So making a big pot of soup, then freezing individual portions is so convenient, and makes it easy for packed lunches too.
This Autumn Wild & Brown Rice Soup includes sweet potato, mushrooms, carrots, celery, onions, garlic and spinach. Add some fresh and dried herbs, veggie stock and a cup of brown and wild rice. Finally add a cup of cream and that’s it. Packed with flavour and texture.
Since homemade soup is my staple dinner in winter, it stands to reason that I would have quite a few recipes here on the blog. Please do check out some of my other Soup Recipes if you love them as much as I do.
Autumn Wild & Brown Rice Soup
- 2 Tbsp Olive Oil
- 1 Medium Onion Finely chopped
- 2 Medium Carrots Finely chopped
- 2 Celery Ribs Finely chopped
- 2 Cloves of garlic Crushed
- 250 gram Mushrooms Sliced
- 2 Medium Sweet potatoes (approx. 500g) Peeled and diced
- 1 Tbsp Dried mixed herbs
- Salt and Pepper to taste
- 1 cup Brown and Wild Rice Uncooked
- 4 – 6 cups Vegetable Stock
- 1 cup Pouring cream / Coconut milk (250ml)
- 2 cups Baby Spinach Roughly Chopped
- 2 Tbsp Fresh parsley Finely chopped
- Add the olive oil, onion, carrot, celery and garlic to a large pot and bring to medium heat. Cook gently just to let the veggies soften slightly
- Add the sweet potato and mushrooms, season all with the dried herbs, salt and pepper, stir to combine and gently cook for a few minutes to let the flavours meld
- Tip: if using stock powder or granules, add it in the above step with the herbs and seasoning. I find that this gives more flavour to the veggies than just adding the liquid stock
- Add the rice, stir through, then add the water/liquid stock, ensuring everything is well covered
- Bring to a boil then turn down to a gently simmer for 25 to 30 minutes
- Note: Stir occasionally, and keep an eye on the amount liquid during this time. If you need to add a little more boiling water please do, but remember you will be adding the cream in the next step
- When the rice is cooked and the sweet potato is tender, add the cream and stir through the chopped spinach and fresh parsley. Taste and adjust the seasoning as needed
- Serve warm and enjoy!