Wild rice sweet potato soup

 

Go here for the full instructions https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/     

Note: I used the above rice which doesn’t need cooking so it saves time wise. Instead of the old bay seasoning I used a substitute found online and added some Garam Masala. I used only 4 cups of the broth as my rice was already cooked.

Here are the ingredients but go to link for directions:

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice*
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

Chickpeas would be a nice addition 

Note— I used some of the spices below along with the garam masala 

• 2 tablespoons celery salt 
• ¼ teaspoon paprika 
• ⅛ teaspoon ground black pepper 
• ⅛ teaspoon cayenne pepper 
• 1 pinch dry mustard 
• 1 pinch ground nutmeg 
• 1 pinch ground cinnamon 
• 1 pinch ground cardamom 
• 1 pinch ground allspice 
• 1 pinch ground cloves 
• 1 pinch ground ginger