This ultra creamy coconut and turmeric wild rice soup is vegan, bursts with robust flavors and is packed with veggies. Makes for an easy, one-pot dinner and freezes well for leftovers!
We've made it! It's Day 5 of Whole Grain Week and you guys have been amazing! I've loved all the support and excitement, your pictures have been incredible, and your feedback on the recipes has been stellar. You guys seriously rock! And of course, it's been so fun having Bob's Red Mill along for the ride with us!
Before we dive into the final recipe, here's a quick recap of what's been going on this week if you're just joining us. Whole Grain Week is a concept I came up with to hopefully inspire people to incorporate more whole grains into their diet. I've shared a new recipe (and video) every single day this week, all featuring a different whole grain. Here's what we've covered so far
- Monday: Black Bean Quinoa Fajita Bowls
- Tuesday: Overnight Mango Buckwheat Porridge
- Wednesday: Amaranth Baked Vegan Falafel
- Thursday: The Creamiest Steel Cut Oats with Caramelized Bananas
And we're ending this week on a savory note with this amazing wild rice soup that combines coconut milk, aromatic spices like curry, ginger and turmeric, and tons of veggies. It's made in just one pot, stores great in the fridge (yay for more meal prep!) and freezes well also. I just had the leftovers for dinner last night and YUMMO!
Of course the recipe title gives away which whole grain we're featuring today, and it's…wild rice!
Wild rice is a semi-new-to-me ingredient, meaning that I haven't cooked with it much, but each time I try it I like it even more. It's got a lovely crunchy texture, it's a teeny bit chewy, tastes quite nutty and of course has that stunning black color which really pops in our turmeric soup!
We're using the wild rice from Bob's Red Mill, but as I mention in the video, you can also use their quick cooking wild rice which would reduce the overall cooking time of this soup by about half.
When it comes to cooking wild rice, it takes about as long as brown rice, which is why this soup take so long to cook. But since we're cooking the rice in the soup liquid, it's totally a set it and forget it kind of meal.
When you get home after work, just pop everything in the pot and let the soup simmer away while you wind down. It's simple, delicious and also really hearty too!
To flavor this soup, we're using curry powder, ground turmeric, ground ginger and ground cumin. I wouldn't normally add cumin in with these flavors, but I really enjoyed it! I think next time I might also add a dash of smoked paprika to round it out.
And then for our add-ins, we went with a simple blend of veggies, but you could totally customize what I used for whatever you have on hand. Anything that you might normally throw in a curry would work in this soup. (next time I'm going to add broccoli and/or cauliflower!)
In addition to customizing the vegetables, you can also make this soup non-vegan if you (or your family) enjoy meat. Some substitution ideas:
- Change vegetable broth for chicken broth
- Stir in a bit of fish sauce to amp up the flavor
- Swap chickpeas for shredded chicken
- Add shrimp instead of chickpeas (add with 10 minutes left in cooking)
But personally, I think trying the how it is first and seeing how you like it is the way to go 😉
p.s. I'll be giving away a FREE ebook at the end of Whole Grain Week with all the recipes, so just sign up for my newsletter by clicking right here and I'll make sure you get it when it's available!
- 1 tablespoon coconut oil
- 1 cup chopped white onions
- 1/2 cup chopped carrots
- 11/2 cups chopped mushrooms
- 3 garlic cloves, grated
- 1 cup Bob's Red Mill Wild Rice
- 1 tablespoon tomato paste
- 1/2 teaspoons curry powder
- 1 turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 4 cups vegetable broth
- 2 - 3 cups water
- 1 (14.5 oz) can full-fat coconut milk
- 1 cup frozen green beans
- 1 (15 oz) can chickpeas (optional)
Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 - 3 minutes. Stir in wild rice, tomato paste and spices.
Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 - 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
Serve immediately with a garnish of lime juice and/or cilantro if desired!
|Serving Size||1 1/2 cups|
|Amount Per Serving||As Served|
|Calories 611 Calories from fat|
|% Daily Value|
|Total Fat 39.8||61%|
|Dietary Fiber 14.4||58%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
This post was sponsored by the awesome folks Bob’s Red Mill! Make sure to check out their entire line of products – there’s tons of amazing gluten-free options. Thank you for supporting the brands that I am passionate about, it allows me to continue to produce these recipes for you!
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