Today I'm sharing with you my recipe for Wild Rice Soup with Kale and Sweet Potato. It's one of the first soups I made this fall and my family loved it. It's brothy, flavorful and both comforting and light at the same time.
Just like the month of September, this soup is a transition of late summer into fall. Summer squash is found right alongside sweet potatoes and I'm happy to report that they play well together. As the fall progresses, I'll be making this soup with only sweet potatoes and I'm a-ok with that. It's one of my favorite vegetables and so buttery in this brothy soup.
The thyme herbs up the broth in the most excellent way and the fresh kale adds color, roughage and peace to my mind since I'm always looking to add more greens to my day. Perhaps one of the most notable features is the nuttiness and chew that comes from the wild rice. You'll get some in every bite, I promise. Welcome in fall this month and give my Wild Rice Soup with Kale and Sweet Potato a try.
Wild Rice Soup with Kale and Sweet Potato
by Becky of Project Domestication
2 TB olive oil
1/2 md. red onion, diced
6 stalks celery, diced
2 cloves garlic, minced (optional)
1 c. Wild Rice
10-12 c. water*
6 tsp. Shirley J Chicken Bouillon*
1 lg. sweet potato, chopped
1/2 very lg. summer squash, chopped
8 kale leaves, stem removed and roughly chopped
1/4 c. fresh thyme
Real Salt (to taste)
Freshly Cracked(to taste)
In a large stockpot over medium heat add olive oil. When it glimmers add red onion and celery. Saute until soft and aromatic, about 5 minutes. Meanwhile combine water and bouillon and whisk till combined. Add squash and garlic, if using and cook for another minute. Add water and bouillon mixture and stir.
Add wild rice and bring to a boil. Simmer for 10 minutes then add sweet potato and thyme. Continue to simmer for an additional 30 minutes or until wild rice is chewy and vegetables are soft. Salt and pepper well to taste. Stir in kale right before serving.
*My favorite chicken bouillon is made by Shirley J. It's double concentrated so you only use 1/2 teaspoon to 1 cup water. If you are using another brand, follow directions on package. If using homemade stock or broth, use 10 cups broth 2 cups water.
If you like my Wild Rice Soup with Kale and Sweet Potato you may also like:
Lentil Soup with Sweet Potatoes and Spinach on Two Peas and Their Pod
Chicken Meatball Soup with Gnocchi, Sweet Potato and Kale on Mountain Mamma Cooks
Caldo Verde (Kale and Potato Soup) on Cafe Johnsonia