slow cooker wild rice soup
This hearty and comforting wild rice soup is packed with vegetables and aromatic herbs, making it perfect for chilly evenings. The slow cooker does the work for you, allowing the flavors to meld beautifully while you go about your day.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 large spoon for stirring
Ingredients
- 1 cup wild rice Rinsed and drained.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 6 cups vegetable or chicken broth
- 1 can (15 oz) coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1 lemon juice
Instructions
- In the slow cooker, combine the wild rice, diced onion, minced garlic, diced carrots, and diced celery.
- Pour in the vegetable or chicken broth and stir well to combine.
- Add the dried thyme, rosemary, salt, and black pepper; stir again.
- Cover the slow cooker and set it on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add the coconut milk or heavy cream and chopped spinach to the slow cooker. Stir to combine.
- Before serving, add the lemon juice and taste; adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy hot.
- For a vegetarian version, use vegetable broth and coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Notes
For a vegetarian version, use vegetable broth and coconut milk. You can add cooked chicken or turkey for extra protein. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.