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!