Description
This delicious Vegan Butternut Squash and Wild Rice Soup Recipe is the perfect cozy comfort food. Packed with flavour and nutrition, this easy-to-make soup is sure to please even the pickiest of eaters.
Ingredients
- 1.4 litres vegetable stock
- 450g butternut squash (cubed)
- 75g wild rice, uncooked
- 185g onion, diced (1 onion)
- 115g carrot, peeled and diced (1 large carrot)
- 50g celery, diced (1 stalk)
- 125g chopped kale (about 4 large leaves)
- 2 cloves/10g garlic, minced
- 2 tbsp olive oil
- 3/4 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt / pink Himalayan salt
Instructions
Prepare all the vegetables.
Cut the onion, carrot, and celery into a small diced cubes.
Cut the butternut squash into 2-3 cm cubes.
Mince the garlic.
Wash, dry, and finely chop the kale.
In a large pot, heat the olive oil over medium heat.
Add the onion, celery, and carrot. Cook for 5 minutes, stirring regularly, until the onion is starting to go translucent.
Add the garlic, butternut, wild rice, and oregano. Stir to evenly distribute everything.
Add the vegetable stock plus an extra 475ml of water.
Reduce heat to medium-low and cook for 40 minutes until the butternut squash cubes are soft and the rice is fully plump.
Add the salt, pepper, and kale. Cook for a further 5 minutes, stir occasionally to make sure kale all gets submerged.
Taste and adjust salt and pepper as needed.
