This hearty wild rice soup is the perfect fall/winter comfort meal. Wild rice is a rich source of dietary fiber, which is something I’m always telling my clients to be sure they’re eating enough of. It is high in antioxidants, can boost your energy, and will facilitate good digestion. Sounds too good to be true, but it’s not!
2 ¼ cup carrots, diced
¾ cup leek, diced
2 garlic, cloves
½ T Peruvian seasoning blend
1 cup cooked great northern beans
1 head escarole
1 cup cooked wild rice
4 cups vegetable broth
Add salt to taste
Start by cooking your wild rice according to the instructions. Once fully cooked, set aside.
Start by heating up a pot with olive oil on medium heat. Add in your carrots, leeks and garlic and sweat out until the leeks are translucent. Slowly add in your beans and peruvian seasoning.
Add in the broth and escarole. Cover and simmer until the escarole and beans are heated through, about 10 minutes. Season with salt and pepper to taste.