Coming from the great state of Minnesota, this soup will have your taste buds standing at attention. Great for vegetarians or anyone trying to improve their caloric intake.
Vegetable-Wild Rice Soup
This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.
2 tablespoons olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
1 cup water
2 teaspoons red wine vinegar
In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.
Calories 200, Fat 5 grams, Saturated Fat 0.5 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbs 410 grams, Fiber 4 grams, Sugar 8 grams, Protein 5 grams