Cranberry Wild Rice Soup (Printable Version)
A vibrant blend of cranberries, wild rice, and vegetables in aromatic broth—hearty, comforting, and perfect for gatherings.
# What You'll Need:
→ Grains
01 -
1 cup wild rice, rinsed
→ Broth
02 -
6 cups vegetable broth, low sodium preferred
03 -
1 bay leaf
→ Vegetables
04 -
2 tablespoons olive oil or unsalted butter
05 -
1 medium onion, finely chopped
06 -
2 celery stalks, diced
07 -
2 medium carrots, diced
08 -
2 cloves garlic, minced
→ Fruits
09 -
1 cup fresh or frozen cranberries
10 -
1 medium apple, peeled and diced
→ Herbs & Seasonings
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried sage
13 -
1/2 teaspoon dried rosemary
14 -
1/2 teaspoon salt, or to taste
15 -
1/4 teaspoon black pepper, or to taste
→ Creaminess (optional)
16 -
1/2 cup heavy cream or full-fat coconut milk
→ Garnish
17 -
2 tablespoons fresh parsley, chopped
18 -
1/4 cup toasted pecans or walnuts, chopped (optional)
# Steps to Follow:
01 -
In a large soup pot, heat olive oil or butter over medium heat. Add chopped onion, diced celery, and diced carrots. Cook for 5 to 6 minutes until the vegetables are softened, stirring occasionally.
02 -
Stir in minced garlic and cook for 1 minute, allowing the aroma to develop.
03 -
Add rinsed wild rice, vegetable broth, bay leaf, dried thyme, dried sage, dried rosemary, salt, and black pepper. Bring mixture to a boil over high heat.
04 -
Reduce heat to low, cover the pot, and let simmer for 30 minutes to allow the flavors to meld and rice to begin tenderizing.
05 -
Add cranberries and diced apple. Continue simmering uncovered for an additional 15 minutes, or until the wild rice is fully tender and cranberries have burst.
06 -
Remove bay leaf from soup. Stir in heavy cream or full-fat coconut milk if a creamier consistency is desired. Taste and adjust salt and pepper as needed.
07 -
Ladle soup into serving bowls. Top with chopped fresh parsley and toasted pecans or walnuts if desired. Serve hot.
# Important Notes:
01 -
For a vegan version, substitute olive oil for butter and use coconut milk in place of heavy cream.
02 -
Dried cranberries may be used if fresh or frozen are unavailable; use 2/3 cup and add along with other seasonings.
03 -
Integrate leftover cooked turkey or chicken for a non-vegetarian alternative.
04 -
Serve with crusty sourdough or cornbread, and pair with a dry white wine for a complete meal.