Taking the full measure of life

Creamy Wild Rice Soup from Super Natural Food

April 28th, 2008 · 10 Comments

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This was the sequence of events:

One of the other simplicity members and I had both taken note of Heidi Swanson’s macaroon pancake recipe. We decided to make it on our retreat.

I took it upon myself to gush to the group about Heidi’s blog: the amazing photos, the natural ingredients, the quality recipes. Then I went on to tell the group that she has a new cookbook out, as well—and as I waxed poetic about the cookbook (which I have looked at repeatedly at book stores), I thought, You know, I should stop talking about it and just buy the damn thing.

So later in the weekend, when we stopped at the big independent bookstore in Asheville, I did just that. And tonight, I made a recipe out of the cookbook for the first time: Creamy Wild Rice Soup with Sweet Potato Croutons.

Yum. Rich, warm, flavorful, satisfying, and healthy, this vegan recipe is a real winner. Of course, I had to tweak it for my allergies and my taste—and I threw in some kale because we had it from our CSA and I wanted some green in there. Here’s my Sally-friendly version, with enormous credit to Heidi:

Creamy Wild Rice Soup with Sweet Potato Croutons

(Adapted from Heidi Swanson’s Super Natural Cooking)

3 T. coconut oil
2 t. red curry paste
2-3 cloves garlic, chopped
1 shallot, chopped
1 c. wild and brown rice mix, rinsed
5 c. water
1-2 orange sweet potatoes, peeled and cut into 1/4″ dice
fine grain sea salt
2-3 c. kale, rib removed, sliced into thin ribbons
1 T. turmeric
1 T. natural cane sugar
2 t. molasses
1 t. toasted sesame oil
1 t. sea salt
14-oz. can full-fat coconut milk
1 lime, sliced into wedges

Heat 1 T. of the coconut oil in a heavy soup pot on medium-high heat. When the oil is hot, add the curry paste, garlic, shallot, and onion and saute for 3-4 min., until the onion begins to soften. Stir the curry paste to disburse it well.

Stir in the wild rice and 3 c. of the water. Bring to a simmer, reduce the heat, and cover. Cook 40-50 minutes, or until the rice starts to soften and split. (Check by taste.)

Meanwhile, prepare the sweet potato croutons. Warm the remaining coconut oil in a skillet over med.-high heat. Add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes. Cook 3-5 min. longer, until bottoms of the cubes begin to brown. Flip the sweet potatoes, and let another side brown lightly. Flip again. Continue until the potatoes are cooked through and mostly crispy on the outside. Turn off the burner.

When the wild rice is tender, stir in the remaining ingredients except for the lime juice. Let cook 5-10 minutes longer, until the kale is lightly cooked (still bright green) and the flavors have melded a bit. Ladle into bowls, being sure to dip the ladle in deeply to get the rice from the bottom. Squirt a bit of lime in each bowl. Sprinkle a generous helping of sweet potato croutons on each serving. Enjoy!

Because this dish is so rich in antioxidants, I’m submitting it to the Cooking to Combat Cancer event that Chris at Mele Cotte is holding.  If you want to submit a recipe for inclusion, Tuesday is the last day!

Tags: 2/3 veggies · allergen-free recipes · spring · vegetarian

10 responses so far ↓

  • 1 carrie // Apr 29, 2008 at 5:39 am

    WOW! That looks really really good Sally!! I keep meaning to buy that book! I love the idea of sweet potato croûtons for soups and salads! I need to try that!! I can almost smell that soup!

  • 2 glutenfreeforgood // Apr 29, 2008 at 5:40 am


    Ooohh, this soup looks SO good. I have Heidi’s cookbook too and love just sitting with a cup of tea and gazing at the gorgeous photos and wonderful ingredients! This adaptation of yours is just perfect for my food issues and I also have some kale on hand, so I’m going to make this for dinner. Thanks!

    I’m anxiously awaiting my first box of produce from the CSA I belong to. Things take a little longer up here in the Rocky Mountains! It snowed here on Sunday.

    Take care and thanks for the recipe. I’ll let you know when I tweak Heidi’s recipes as well, since we seem to have some of the same food sensitivities!

    In good health,

  • 3 Lizzie // Apr 29, 2008 at 11:20 am

    Oh my. This looks amazing. It’s a rainy, dark day today and this soup seems like just the thing to brighten my day!

  • 4 michelle // Apr 30, 2008 at 11:56 am

    Hi! I’ve been doing the same thing – gushing and telling other people about Heidi and her book, as well as drooling over it in bookstores…maybe this will be my next cookbook purchase when I have a bit of extra money too. I know if I keep coming back to something over and over, that I know I’ll love it and it won’t just sit on the shelf like so many others. Sounds delicious!

  • 5 Cherie // Apr 30, 2008 at 4:14 pm

    That looks and sounds so delicious! Good for you…..those sweet potato croutons are an excellent idea.

  • 6 Chris // Apr 30, 2008 at 6:55 pm

    This sounds delicious! Thanks for supporting and participating in CCC2. And, I am excited about knowing another Atlanta blogger!

  • 7 Jenn // May 1, 2008 at 8:22 pm

    I can’t wait to try this!

  • 8 Lynn Barry // May 2, 2008 at 5:49 am

    This looks and sounds super delish! Thanks!

  • 9 Ricki // May 2, 2008 at 8:45 pm

    Sounds wonderful! I do like her recipes so.

    Oh, I’ve tagged you for a book meme, too :0)

  • 10 rose // Dec 3, 2009 at 11:53 am

    my son made this for thanksgiving family get together.
    he sent me this recipe web-site but i see no amount for onion in list of ingredients but reference to onion in cooking instructions.
    he had chopped onion in his soup but also has book.
    what is amount of onion??

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