Creamy Root Vegetable Soup
Creamy Root Vegetable Soup
With Wild Rice & Greens
Serves 4 - 6
This is such a delicious, beautiful, hearty soup. Healthy, vegan, easily adaptable to be gluten free and so versatile. The wild rice gives it an earthy texture, to counteract the creaminess of the roux and the soft potatoes. You can choose any other veggies you like to add, such as mushrooms, pumpkin, cauliflower, carrots, beans. You could also add spinach instead of kale if you prefer, but do include some greens, as they bring nutrients and colour to this wonderful dish.
Ingredients
A little vegetable broth
1 large leek, finely chopped
1 white onion, finely chopped
1 large celery stalk, finely chopped
3 cloves of garlic, minced
1tbsp fresh thyme
1tsp dried tarragon
1 large sweet potato, peeled and diced
2 medium white potatoes, peeled and diced
3 heaped tsp vegetable stock powder
2lt boiled water
200g wild rice
60g vegan butter (use non-hydrogenated or homemade)
50g plain white flour (or gluten free)
400ml unsweetened plant based milk (I used soy)
1/4tsp salt
1 cup broccoli florets
2 cups black kale, roughly chopped (or regular kale or spinach)
2tbsp fresh dill
1/2 cup of boiled water
Juice of one lemon
Freshly ground black pepper
Method
In a large deep pan, over low-medium heat, add the vegetable broth. Add the leek, onion and celery, cover, and sauté until soft, for about 5 minutes. Uncover and add the garlic, the thyme and the tarragon and stir. Continue to cook for a couple of minutes.
Add the sweet potato and the white potatoes, the vegetable stock powder and the water, then the wild rice and stir. Bring to a boil, cover and simmer over low heat for about 45 minutes, or until the rice is tender.*
Meanwhile, prepare the roux. In a small milk pan, gently warm the milk. In another small pan, melt the 60g of butter and add the flour. Stir with a whisk, while cooking for a minute. Then begin to add the warm milk, little by little, while whisking it into the butter and flour. You will end up with a thick, creamy white sauce. Add the salt and stir, then set aside.
Once you have tested the rice and it is tender, add the 1/2 cup of boiled water to the roux and whisk it in to loosen it. Then add the roux into the soup and stir well. Throw in the broccoli and the kale. Continue to cook for another 5 minutes, or until the broccoli is cooked to your liking.
Mix in the lemon juice and top with some freshly ground black pepper and, if you like, a few kale leaves.
Serve with some fresh crusty bread.
Enjoy!
Notes
* If you have never tried wild rice before, keep in mind that it is very different to other types of rice. In fact, it is more of a seed of grass, rather than rice. It takes longer to cook and always retains a bite to it, which is part of its wonder. It has a beautiful, earthy, nutty flavour. Wild rice is a powerful source of antioxidants and is high in protein and fibre.
