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Creamy Wild Rice Soup
Ingredients
4 cups
vegetable stock
1 package (8 ounces)
button mushrooms, quartered
3/4 cup
uncooked wild rice
1/2 cup
thinly sliced leek
4 cloves
garlic, minced
1 cup
chopped red bell pepper
1/2 cup
chopped carrot
1/4 teaspoon
sea salt
1/4 cup
almond flour
1/4 cup
chickpea flour
1 tablespoon
snipped fresh thyme
1 tablespoon
white wine vinegar
Instructions
STEP 1
Combine stock, mushrooms, wild rice, leek, and garlic in Dutch oven. Bring to a boil; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes until rice is tender. Stir in bell peppers, carrot, and salt. Cover and simmer for 8 more minutes.
STEP 2
In a small bowl, combine almond flour and chickpea flour with ¼ cup water. Stir into the soup. Cook, stirring constantly, for 1 to 2 minutes until thick and bubbly. Adjust consistency with more water if needed. Stir in thyme and vinegar.
Nutrition Facts
(per serving)
Calories:
900 calories
Servings:
6 servings
Carbohydrates:
126 g
Fat:
27 g
Fiber:
24.3 g
Protein:
42.3 g
Sugar:
37.8 g
Meal Effort
Preparation:
20 minutes
Cook:
55 minutes
Total:
1 hrs 15 mins