I made this soup a few nights ago and was surprisingly delighted at how it turned out. It was one of those I-am-so-hungry-and-my-fridge-selection-is-limited kind of nights, so I acted on impulse and created this delicious soup.
You will need...
Olive oil
1/2 red, 1/2 yellow onion, chopped
3 carrots, chopped
1 medium sized yam, peeled and chopped into small cubes
1 beet, peeled and cubed
1-inch piece of ginger, peeled and minced
4 cloves garlic, minced
2 chilies, minced
1 cup wild rice
8 cups chicken stock (or vegetable broth)
splash of apple cider vinegar
1 tbsp nutritional yeast
I like to keep all of the veggies in this soup chopped quite small.
Sauté the onions, garlic, ginger and chilies for three minutes. Add carrots, yam and beets, then season with salt and pepper. Add wild rice and cook, stirring, for another minute. Add the chicken stock and bring to a boil. Reduce the heat, cover it part way with a lid and simmer for about 45 minutes. Finish with a splash of apple cider vinegar and a tablespoon of nutritional yeast.
From me to you, a splendid and delightful soup!
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