Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 large (200g) Yellow onion
  • 3 medium (150g) Carrots
  • 2 stalks (100g) Celery
  • 8 oz (225g) Cremini mushrooms
  • 4 cloves Garlic
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Fresh rosemary
  • 1 cup (160g) Uncooked wild rice blend
  • 6 cups (1.4L) Vegetable broth
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 can (13.5 oz / 400ml) Full fat coconut milk
  • 2 cups (60g) Fresh kale
  • 1 tbsp Apple cider vinegar

Instructions:

  1. Melt the 28g butter in a large pot over medium heat and add the 200g onion, 150g carrots, and 100g celery. Note: We want them translucent, not browned, to create a sweet base.
  2. Increase the heat slightly and stir in the 225g cremini mushrooms. Cook 7 minutes until they are brown and the edges begin to sizzle.
  3. Add the 4 cloves garlic, 1 tbsp thyme, and 1 tsp rosemary. Note: This brief fry in the fat releases the herbs' essential oils.
  4. Stir in the 160g wild rice blend and let it sit with the fat for 2 minutes. Note: Toasting the grain adds a popcorn like aroma to the fall wild rice soup.
  5. Pour in the 1.4L vegetable broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a rolling boil.
  6. Reduce heat to low, cover the pot, and let it simmer. Cook 45 minutes until the rice is tender and some grains have physically split open.
  7. Stir in the 400ml coconut milk. Note: Ensure you shake the can first so the fat is evenly distributed.
  8. Add the 60g chopped kale and stir. Wait 3 minutes until the kale is bright green and soft.
  9. Remove from heat and stir in the 1 tbsp apple cider vinegar. Note: This acid lifts the heavy fats and makes the flavor vibrant.