Friday, November 6, 2015

Sweet Potato, Acorn Squash, Mushroom, and Wild Rice Soup

This is the original recipe from Jackie Gonzalez-Geezer Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa . We altered it to fit our needs.
  • 3 garlic cloves, minced
  • 1 small acorn squash, peeled, seeds removed, and cubed
  • 3 small sweet potatoes, cubed
  • 4 cups vegetable broth
  • 1/4 cup fresh parsley
  • Salt and pepper, to taste
  • 2 cups crimini mushrooms
  • 2 cups cooked wild rice
  1. In a large pot, combine the minced garlic and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes. Use vegetable broth to saute.
  2. Stir in the vegetable broth, parsley, and a few pinches of salt and pepper. Bring the soup to a boil, then partially cover the pot and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
  3. Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked wild rice, and cook for an additional 5 minutes. Serve, and enjoy!

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