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all year healthy and creamy vegetarian wild rice soup
Are you looking for a good, nourishing, colorful, easy, and fast-to-make delicious soup? Then you should try this delightful all-year healthy and creamy vegetarian wild rice soup, which has a lot of vitamins, good carbs, and, thanks to the beans, tons of protein.
Is soup season over? I don't know, because I'm a soup lover, so I eat soup all year. On the other hand, my husband has nothing against it, but he would consider himself a seasonal soup eater.
This recipe needs to be finally shared, so I don't care about the soup season discussion I'm having with myself. The last couple of weeks have been raining and very gray. It is May and stormy here in Germany, so of course, we need to make a warm, comfy, nourishing soup.
My husband had nothing against it because he loves this soup. It's delicious, satisfying, and different. You don't need a big bowl of it, even though you want it, because it's nourishing and tasty. The soup leaves you full for hours. Like I almost always say about my recipes, this one is so easy to make. All you need is one pot. No mess is involved; hence, you don't need to clean up much. As a mom and my busy single-hustling friends, this sounds perfect. But let's talk about the soup and why you should make it.
My husband had nothing against it because he loves this soup. It's delicious, satisfying, and different. You don't need a big bowl of it, even though you want it, because it's nourishing and tasty. The soup leaves you full for hours. Like I almost always say about my recipes, this one is so easy to make. All you need is one pot. No mess is involved; hence, you don't need to clean up much. As a mom and my busy single-hustling friends, this sounds perfect. But let's talk about the soup and why you should make it.
why you should make this wild rice soup recipe..
Let's start with the fact that it is delicious and a simple wild rice soup recipe. We don't eat a lot of wild rice in the Dominican Republic, so it is very different. The ingredients are clean, fresh, wholesome, healthy, and simple. So take a pot, and let's start cooking.
how to store the wild rice soup?
You can store the soup in the fridge for about four days. If I'm eating the soup days after, I like adding some ground caraway seeds to prevent bloating. You can freeze the soup if you know you won't eat it for the next four days. If you're cooking the frozen soup, add some fresh herbs, salt and Parmigiano Reggiano.
ingredients
- RICE. Use 100% organic wild and Basmati rice. It will give the soup a unique taste. I like to mix half wild and half Basmati rice.
- BELL PEPPER. One red and one yellow bell pepper. You can be very flexible with the bell pepper; you can add more if you love bell pepper.
- ONION. I used one big yellow onion. Red onion works well, too.
- GARLIC CLOVES. 2 medium size garlic cloves are perfect. The garlic adds an ideal flavor but should not be too dominant.
- WHITE BEANS. You can make the white beans the night before or use canned white beans.
- GREEN BEANS. I prefer fresh or frozen green beans, but canned green beans are fine, too.
- CREAM. I love Italian cream. If you can get it, I would use it.
- CORIANDER. Fresh herbs are always good. If you don't have coriander herb, use coriander spice.
- TOMATO PASTE.
- PARMIGIANO REGGIANO. I always buy it in one piece. If I need some cheese, I grate the parmesan. You can taste the difference. For this recipe, we will need 40 g of Parmigiano Reggiano. If you are a cheese lover, you can add more.
- LIME. Just half a lime to give the soup a fresh taste.
- SPICES. Smoked paprika (ground), black pepper, caraway seed (ground), and thyme.
- WATER. 1.5 liters. Most of the time, the rice swells up at the end of cooking. If you don't like it that way, add some water and salt.
instructions
- Mix the smoked paprika, black pepper, caraway seeds, and thyme in a bowl and put it aside.
- Wash the rice.
- Grate the Parmesan cheese.
- Peel the onion and garlic cloves.
- Wash the coriander, bell pepper, and green beans.
- Chop the onion and mince the garlic cloves.
- Cut the bell peppers into small cubes.
- Cut the green beans in half.
- Put some oil in a pot and place it on the stove on a medium-high level.
- Add the chopped onion and sauté for about 30 seconds, then add the garlic to the pot and let it release its essence for about 30 seconds.
- Add the bell peppers and stir for about a minute.
- Add the green beans and let them cook for about a minute.
- Add the white beans and let them cook for about a minute. Don't forget to stir.
- Add the tomato paste. Stir it for about 2 minutes.
- Deglaze the vegetables with 1.5 liters of water and let it cook.
- Add the rice, salt, and spices. Cover the pot and let it cook for about 15 minutes. Remember to stir it a few times.
- Set your stove to a low-medium level if it cooks too much.
- Add the cream, Parmesan, and coriander. Let it cook on medium level for about 10 minutes.
- Sprinkle half of the lime juice and stir the soup.
- Check if the rice is well cooked. If not, let it cook until the rice is well-cooked.
- Your soup is ready to serve. Garnish it with fresh coriander, some chili flakes, and Parmigiano Reggiano.
Cooking-Mode
all year healthy and creamy vegetarian wild rice soup
Preptime: 10min
Cooktime: 40min
Waittime:0min
Totaltime:50min
Copy
Ingredients for the recipe:
| 1 | red bell pepper |
| 1 | yellow bell pepper |
| 1 | yellow onion |
| 2cloves | garlic clove |
| 1tbsp | coriander |
| 0.5 | lime |
| 40g | tomato paste |
| 500g | white beans |
| 500g | green beans |
| 125g | wild rice |
| 125g | basmati rice |
| 200ml | cream |
| 40g | Parmigiano Reggiano |
| 1500ml | water |
| 3tsp | salt |
| 1tsp | black pepper |
| 0.5tsp | ground caraway seeds |
| 1tsp | thyme |
| 2tsp | smoked paprika |
- Mix the smoked paprika, black pepper, caraway seeds and thyme in a bowl and put it aside.
- Wash the rice.
- Grate the Parmesan cheese.
- Peel the onion and garlic cloves.
- Wash the coriander, bell pepper, and green beans.
- Chop the onion and mince the garlic cloves.
- Cut the bell peppers into small cubes.
- Cut the green beans in half.
- Give some oil into a pot and put it on the stove on a medium-high level.
- Add the chopped onion and saute for about 30 seconds, then add the garlic to the pot and let it release its essence for about 30 seconds.
- Add the bell peppers and let it stir for about a minute.
- Add the green beans and let them cook for about a minute.
- Add the white beans and let them cook for about a minute. Don't forget to stir it.
- Add the tomato paste. Stir it for about 2 minutes.
- Deglaze the vegetable with 1.5 l water and let it cook.
- Add the rice, salt, and spices. Cover the pot and let it cook for about 15 minutes. Remember to stir it a few times.
- Set your stove to a low-medium level if it cooks too much.
- Add the cream, parmesan and coriander. Let it cook on medium level for about 10 minutes.
- Sprinkle half of lime juice and stir the soup.
- Check if the rice is well cooked. If not, let it cook until the rice is well-cooked.
- Your soup is ready to serve. Garnish it with fresh coriander, some chili flakes, and Parmigiano Reggiano.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
