Recipe: Vegetarian Wild Rice Soup
On a bitterly cold day, a nice hot bowl of soup is the perfect way to warm up! Here is a wonderfully satisfying soup. This recipe is adapted from “Zingerman’s Guide to Good Eating”, by Ari Weinzweig.
~Vegetarian Wild Rice Soup~
Makes 6 servings.
2 tablespoons olive oil
2 cups chopped leeks, white and some of the pale green parts
1 celery rib, chopped (about 3/4 cup)
1 tablespoon finely chopped Italian parsley, rinsed and squeezed dry, plus more for garnish
1 garlic clove, minced
5 cups vegetable broth, plus more if needed
3 medium potatoes, cubed (about 3 cups)
1 medium parsnip, sliced into chunks (about 1 cup)
1 1/2 cups cooked wild rice (about 1/2 cup raw)
Sea salt to taste
Freshly ground black pepper to taste
~To make the soup~
In a large stockpot:
Over medium heat, add olive oil and heat.
Add leeks, and saute for 7 minutes until wilted. Add celery, 1 tablespoon parsley and garlic. Saute for 1 minute.
Add vegetable broth. Stir well. Bring to a boil. Reduce to a simmer and add potatoes and parsnip. Simmer for 20 minutes, or until potatoes are very tender. Remove from heat.
Cool slightly. Puree in blender or food processor until smooth. Soup is almost ready to serve, but it best if cooled overnight and reheated the following day. When you’re getting ready to serve the soup, return puree to large pot. Stir in cooked wild rice and heat through. Add more vegetable broth if need to thin the soup. Season with salt and pepper to taste. Garnish with chopped parsley.