This is a super creamy coconut and turmeric wild rice soup recipe by Simply Quinoa. This vegan soup is filled with fiber, proteins and healthy fats to cultivate a healthy gut and endless happiness.
…amazing wild rice soup that combines coconut milk, aromatic spices like curry, ginger and turmeric, and tons of veggies. It’s made in just one pot, stores great in the fridge (yay for more meal prep!) and freezes well also. I just had the leftovers for dinner last night and YUMMO!
Alyssa, Simply Quinoa
- 1 tablespoon coconut oil
- 1 cup chopped white onions
- 1/2 cup chopped carrots
- 1 1/2 cups chopped mushrooms
- 3 garlic cloves, grated
- 1 cup Bob’s Red Mill Wild Rice
- 1 tablespoon tomato paste
- 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 4 cups vegetable broth
- 2 3 cups water
- 1 (14.5 oz) can full-fat coconut milk
- 1 cup frozen green beans
- 1 (15 oz) can chickpeas (optional)
Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 – 3 minutes. Stir in wild rice, tomato paste and spices.
Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 – 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
Serve immediately with a garnish of lime juice and/or cilantro if desired!