Description
Savor the hearty and nourishing flavors of Wild Rice and Kale Chowder, a vegan-friendly chowder packed with wholesome ingredients. The combination of nutty wild rice and nutrient-rich kale creates a satisfying, creamy soup perfect for cold weather. Easy to prepare, this delicious and filling chowder offers a comforting meal that supports both your body and your taste buds.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 2 cups chopped kale (stems removed)
- 1 cup canned coconut milk (or any plant-based milk)
- 1 medium potato, peeled and diced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is soft and translucent.
- Add Wild Rice and Broth: Stir in the rinsed wild rice, followed by the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25-30 minutes, until the rice is tender.
- Add Potatoes and Kale: Add the diced potatoes and chopped kale to the pot. Continue to cook for another 10-12 minutes until the potatoes are soft.
- Blend and Cream: Stir in the coconut milk, dried thyme, salt, and black pepper. For a creamier texture, use an immersion blender to blend a portion of the soup, or transfer half to a blender and blend until smooth before returning it to the pot.
- Finish and Serve: Simmer for an additional 2-3 minutes to allow the flavors to meld. Serve the chowder hot, garnished with fresh parsley.
