Fall is my favorite season to stock up on warm soups and foods. Our body naturally craves these warms foods as we shift into the colder months and begin to settle into a new routine. What I love about making soups in September is that the local farmers markets are still open and there are still fresh vegetables and herbs in the garden. I appreciate the opportunity to get cozy in the kitchen and cook soups using fresh vegetables that I can store in the freezer during the winter months.
The best way to make any good soup is to start with a solid foundation. This includes onion, celery, carrots and a little bit of minced garlic. You can usually take those four ingredients and make any type of comforting soup you are craving. I was determined to make a delicious Wild Rice Soup and I think this may be the best one I have ever made. This Wild Rice Soup is full of delicious flavors and has a perfect balance with the coconut milk and the rosemary. Other than the creaminess of the soup, my favorite part has to be the added mushrooms and the kale.
I also love the addition of Vital Proteins Chicken Bone Broth Collagen, which elevates the soup’s already nutrient-dense profile. It’s super easy to use, too! I just added the Bone Broth Collagen powder to the pot with vegetables and it dissolved instantly. Our Bone Broth Collagen helps to support healthy hair, skin, nails and joints** while also providing the benefits associated with bone broth – only this time, you get to skip the hours-long simmering of chicken bones. You just need to scoop and stir!
Although this soup is delicious on its own, I like to pair it with a side of sourdough bread or crackers. If you are looking to make it creamier, I suggest taking some of the cooked vegetables out and adding it to a blender with 1 cup of the chicken broth mixture and then putting it back into the pot. If you are someone who enjoys more of a broth soup, I recommend cooking the wild rice on the side and adding it in as you desire.
Yields 6-8 Wild Rice Soup servings