1 cup wild rice
4 cups vegetable or chicken broth
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the rice: Rinse the wild rice thoroughly before cooking. In a medium saucepan, bring 2 cups of water to a boil, add the rice, reduce to a simmer, cover, and cook for about 45 minutes or until tender.
Sauté the vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
Add remaining vegetables: Stir in the carrots and celery, cooking for an additional 5-7 minutes until they start to soften.
Pour in broth: Add the vegetable or chicken broth to the pot and bring it to a boil. Reduce the heat and let it simmer.
Combine with rice: After the wild rice is cooked, add it to the soup. Season with thyme, salt, and pepper. Let everything simmer together for about 20 minutes to allow the flavors to meld.
Final touches: Taste and adjust seasoning as needed. If desired, add a splash of cream or coconut milk for a richer flavor.
Serve and enjoy: Ladle into bowls, garnish with fresh herbs, and serve hot.
