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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 160.4
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 626.6 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Creamy Wild Rice Soup with Sweet Potato Croutons calories by ingredient
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Creamy Wild Rice Soup with Sweet Potato Croutons

Submitted by: MADEMCHE

Introduction

from Heidi Swanson's Super Natural Cooking from Heidi Swanson's Super Natural Cooking
Number of Servings: 5

Ingredients

    2 tablespoons olive oil, or coconut oil or ghee if you have it
    1 1/2 teaspoons red curry paste
    1 large garlic clove, finely chopped
    1 shallot, chopped
    1 onion, chopped
    1 cup of wild rice, rinsed
    4 cups of water
    1 sweet potato, peeled and cut into 1/4 inch dice
    Sea salt
    2 teaspoons ground turmeric
    1 tablespoon cane sugar
    1 tablespoon of Bragg's Liquid Amino's or shoyu sauce, light soy sauce will also work but has more sodium
    1 14oz can coconut mile
    Squeeze of lime juice

Directions

Heat 1 tablespoon of the oil in a heavy soup pot over medium high heat, then add curry paste, garlic, shallot, and onion and saute for 3-4 minutes, until onion begins to soften. Make sure the curry paste is evenly distributed.

Stir in the wild rice and 3 cups of water. Bring to a simmer, over lower heat, and cook, covered, for almost 40 minutes, until the rice begins to soften, split and show its fluffy insides.

Meanwhile, prepare the sweet potato croutons. Warm the remaining oil in a skillet over medium heat, then add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes, then cook a few minutes longer, until the begin to brown on the bottom. Give them another toss. Continue cooking. When the sweet potatoes are cooked through and pleasantly crunchy, season to taste with salt, then scoop them out onto paper towel.

When the rice is tender, stir in the turmeric, sugar, shoyu, coconut milk, and remaining 1 cup of water, and 1 teaspoon of salt. Stir, return to simmer, and cook for another 5 minutes to meld the flavours. Remove from heat and finish with lime juice. Taste for seasoning, and adjust to your preference.

When you go to ladle make sure you go from the bottom of the pot to ensure their is lots of rice in each bowl, top with sprinkling of sweet potato croutons.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.






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