Fall Wild Rice Soup

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 8

Prep Time: 35 minutes Cook Time: 1 hour Total Time: 1 hour and 35 minutes

*Time Includes Chopping

Ingredients:

• 2 TBSP Coconut Oil

• 1 Yellow Onion, Chopped

• 4 Garlic Cloves, Minced

• 96 oz Vegetable Broth

• 1 Can Coconut Milk

• ½ Cup Portabella Mushrooms

• 3 Carrots, Chopped

• 3 Celery Sticks, Chopped

• 1 Sweet Potato, Peeled and Chopped

• 2 Cups of Kale, Chopped

• 1 Bay Leaf

• 2 TBSP Old Bay Seasoning

• 1 Cup Uncooked Wild Rice

How To:

1. Chop all the veggies.

2. Using a big pot, heat the coconut oil over medium heat and add chopped onion and saute until translucent.

3. Add the minced garlic and saute for an additional 30 seconds.

4. Add all other ingredients besides the coconut milk and kale.

5. Cook until soup begins to bubble, then reduce heat and simmer for 30-40 minutes or until the rice is tender.

6. Add the coconut milk and kale and allow to cook for about 5 more minutes before serving. Enjoy!

Notes:

• Make elimination diet, paleo, and whole 30 friendly by omitting the wild rice. You can also add chicken to this recipe.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)