– 2 tbsp Olive Oil for cooking – 1 tbsp Minced Garlic or 2 large clove. Approx. 10g – 1 ea Yellow Onion Medium sized and diced. Approx. 185g – 1 ea Carrot Large sized and diced. Approx. 115g – 1 stalk Celery Diced. Approx. 50g – 4 cup Kale or 4 large leaves. Stem removed and chopped. – 1 lb Butternut Squash or 3 cup cubed – ¾ cup Wild Rice uncooked. Approx. 75g – 6 cup Vegetable Broth approx. 1.4L – 2 cup Water approx. 475ml


Prepare all the vegetables. Cut the onion, carrot, and celery into a small dice. Cubed the butternut to no more that ¾”/18mm on a side. Mince the garlic. Wash, dry, and finely chop the kale.


 In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot. Cook for 5 minutes, stirring regularly, until the onion is starting to go translucent.


Add the wild rice, garlic, butternut, and oregano. Stir to evenly distribute everything.


 Add the broth plus 2 cups (475ml) water. Reduce heat to medium-low and simmer for 40 minutes cooking time with a lid on until the butternut cubes are soft and the rice is cooked (fully plump).


Add the salt, pepper, and kale. Cook for a further 5 minutes, stir occasionally to make sure kale all gets submerged. Taste and add salt and pepper as needed.


This hearty vegan wild rice soup is sure to satisfy your taste buds and fill you up in no time. Need a convenient vegan soup that’s packed with flavor? This is the one!