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.
Vegetable-Wild Rice Soup
- Prep Time 20 min
- Total 35 min
- Servings 6
- Ingredients 14
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Simmer 15 minutes. Stir in vinegar just before serving.
Nutrition
200
Calories
5g
Total Fat
5g
Protein
34g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1/2g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 370mg
- 15%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 8g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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