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Creamy Wild Rice Soup

Two Stars Guiding Stars

  • Servings:

    8 (352 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    60 minutes

Ingredients

The creamy base for this soup is a pureed mix of leeks, celery, potatoes, and parsnips. This provides incredible flavor and texture without relying on cream. The cooked rice is added after pureeing to provide some contrasting texture for excellent mouthfeel.Tip: Make this dish with leftover rice from a previous meal for speedier prep.
1 Tbsp. butter
2 cups sliced leeks, white and light green parts only
2 cups chopped celery
2 Tbsp. chopped fresh parsley, divided
1 clove garlic
5 cups fat-free, reduced sodium chicken broth
2 cups red potatoes, skins on, chopped
2 cups parsnips, peeled and chopped
1/2 cup wild rice, cooked
Creamy Wild Rice Soup

Directions

1. Melt butter in a Dutch oven over medium-low. Saute leeks and celery until soft and just beginning to brown. Add 1 tablespoon of parsley and garlic, saute another minute or two.
2. Add chicken broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer until potatoes and parsnips are soft (20-30 minutes).
3. With a standard or immersion blender, puree (using small batches and extra care with a standard blender) the hot vegetable mixture, leaving some chunks. Stir in wild rice and serve garnished with remaining parsley.

Nutrition

Nutritional Facts
Servings 8 (352 g)
Base Nutrients
Calories 125 kcal (6%)
Calories from Fat 16 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 1 g (5%)
Cholesterol 4 mg (1%)
Sodium 409 mg (17%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 4 g (15%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C 13 mg (15%)
Minerals
Calcium 47 mg (4%)
Iron 1 mg (7%)
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