2 cups chopped mushrooms, (a mix of brown and button)
2 cups roughly chopped spinach
¼ cup wild rice (dry)
Salt and pepper
8 cups vegetable stock
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, carrots, mushrooms, spinach, salt and pepper, stir as the veggies begin to soften (about 3 minutes)
3
Add the stock, cover the pot and allow to simmer for about 30 minutes or until the rice is cooked and the veggies are tender
4
Taste and adjust the seasoning as required
5
Serve steaming hot
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories140
% Daily Value *
Total Fat11g15%
Total Carbohydrate14g6%
Protein4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, peeled and roughly chopped
6 garlic cloves, roughly chopped
2 large carrots, peeled and roughly chopped
2 cups chopped mushrooms, (a mix of brown and button)
2 cups roughly chopped spinach
¼ cup wild rice (dry)
Salt and pepper
8 cups vegetable stock
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, carrots, mushrooms, spinach, salt and pepper, stir as the veggies begin to soften (about 3 minutes)
3
Add the stock, cover the pot and allow to simmer for about 30 minutes or until the rice is cooked and the veggies are tender
4
Taste and adjust the seasoning as required
5
Serve steaming hot
Notes
Wild Rice And Mixed Veggie Soup (Carrot, Mushroom, Spinach)
