Cranberry Wild Rice Soup

Cranberry Wild Rice Soup is a nourishing and vibrant dish that combines the earthiness of wild rice with the tartness of cranberries, creating a comforting meal perfect for any season. This Paleo Indian-inspired soup is rich in nutrients and flavors, making it both satisfying and healthy.

Ingredients

• Wild rice - 100 grams
• Fresh cranberries - 150 grams
• Coconut oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 750 milliliters
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut milk - 100 milliliters
• Fresh parsley - for garnish

Steps

1. Rinse the wild rice under cold water and drain.
2. In a large pot, heat the coconut oil over medium heat and add the diced onion, cooking until it becomes translucent (about 3-4 minutes).
3. Add the minced garlic, diced carrot, and diced celery to the pot, cooking for another 5 minutes until the vegetables begin to soften.
4. Stir in the rinsed wild rice, fresh cranberries, vegetable broth, bay leaf, thyme, salt, and black pepper.
5. Bring the soup to a boil, then reduce heat to low, cover, and let it simmer for about 30 minutes, or until the wild rice is tender.
6. Remove the bay leaf and stir in the coconut milk, allowing the soup to heat through for an additional 5 minutes.
7. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh parsley.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants from cranberries, which can help reduce inflammation.
• High in fiber from wild rice and vegetables, promoting digestive health.

Tags