Print Options:

Wild Rice And Mixed Veggie Soup (Carrot, Mushroom, Spinach)

Yields5 ServingsTotal Time50 mins

A filling soup of mixed vegetables and a little portion of wild rice for texture and energy. A broth-based soup with chunky veggies.

Spinach

 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
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 Fat 11g15%
Total Carbohydrate 14g6%
Protein 4.2g

* 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.