Ingredients:
6 C Vegetable Stock
1 C Uncooked Wild Rice
8 oz Mushrooms – Sliced
4 Cloves Garlic – Minced
2 Medium Carrots – Diced
1 Sm Onion – Diced
1 Lg Bay Leaf
1/2 tsp All Spice, Paprika, and Cardamom
1/4 Red Pepper Flakes, salt
1 Can of coconut Milk – Cream only
1 pkg Frozen Spinach or 2 C of Spinach
What You’ll Need:
Instant Pot
Directions:
Put All Ingredients in the Instant Pot EXCEPT the cream and spinach
Stir
Set to high pressure – 25 minutes
Natural Release – 10 minutes
Stir in cream and spinach
Taste and season to taste, serve with some warm crusty bread with butter. Yum!
Notes:
Coconut Cream is the hardened cream in the can of coconut milk, so careful opening it. Try to drain out the water and scoop out the cream to add to the soup. Coconut Water is high in electrolytes so keep it and add to smoothies, or just drink it up.
Fresh spinach or frozen are both great.
Tastes really good with a couple of tablespoons of butter mixed in, although that isn’t vegan. You could add some margarine.
If you like more spice, up the red pepper flakes or finish off with some cayenne pepper. The wild rice, mushrooms and cream make this soup kind of sweet and the spice can balance that out.
Kale, broccoli leaves or any other type of leafy green you like would work well in this soup. If it’s a thicker leaf like kale, it might need to be blanched first.
Play with this recipe a bit, add different veggies if you’d like. Potatoes would be lovely, parsnips, sweet potatoes any other root vegetables would be yummy too I’m sure. If you aren’t vegetarian then use chicken stock or bone broth for an immune boost.
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