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Rustic Tofu and Vegetable Wild Rice Soup

Rustic Tofu and Vegetable Wild Rice Soup


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In a large dutch oven, heat olive oil over medium-high heat. Add onion and stir, cooking for two minutes. Then add celery, carrots, mushrooms, and salt. Stir to coat, and cook for 8 minutes to soften all the vegetables. Add oregano, black pepper, and wild rice, stirring to combine.

Then add vegetable broth and thyme. Bring to a boil, then reduce heat to a simmer and cover. Cook for 45-50 minutes, until wild rice is popped and tender to the bite.

In a small bowl, whisk together cornstarch and half and half, so there are no lumps. Then whisk in Dijon mustard. Turn heat down on soup so it is not simmering, and slowly add liquid mixture. Stir to combine, then add tofu and gently stir. Let cook for 5 minutes so it thickens. Stir in parsley and serve with crackers or bread.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.


Vegetable Wild Rice Soup

Hi. How are you? Living in a food coma? Still eating the pumpkin pie?! Same.

I hope you all had a wonderful Thanksgiving with your loved ones! I’ve got to say, this might’ve been the best Thanksgiving so far. My mom and I spent hours cooking the night before, so we could relax and avoid kitchen meltdowns the day of. I made a seitan roast, mushroom gravy, cornbread, sweet potato casserole, pumpkin pie, and chocolate pudding pie. Talk about a whole lot of YUM.

Perhaps the best part of this Thanksgiving was that I gave myself permission to fully and truly enjoy it without guilt – which is how I try to approach every meal nowadays. I’m not in between diets like previous years, so I didn’t feel the need to stuff myself to sickness. Trust me, I was very comfortably full, but I didn’t hate myself after. I enjoyed every last delicious bite.

That being said, I’m looking forward to enjoying this light, healthy soup for the next few days to give my system a break from pie. Much needed.

I’m going to keep the talking short today since I’m at home spending time with my family (I really need to get ahead…) but I can’t leave without telling you how damn good this soup is.

The idea for the soup came organically as Cayden and I were grocery shopping, and I told him we needed to brainstorm a recipe for the blog based off what we found at the store. Well, after we were intrigued by the long, black wild rice, and knowing that we would want lots of vegetables after Thanksgiving, we decided on a vegetable wild rice soup!

Soups are so forgiving. You just throw in a ton of vegetables, even ones that are going bad at the back of your produce drawer, and whatever else you have on hand to create the coziest bowl of goodness. You really can’t mess up soup! (Well, I’m sure there’s a way…but I trust all of you enough.)

This soup is super (no pun intended) customizable to your taste preferences and what you already have lying around. Hate mushrooms? Leave ’em out. Got a can of kidney beans? Use those instead. Still obsessed with everything #kale? Use that instead of spinach.

I found wild rice at Trader Joe’s for the cheapest price, but Whole Foods also carries it. Check your local health food store, or use a different kind of grain (though cooking times will be affected – just watch it). I also thought about putting potatoes in here, so you could totally do that, too!

There is nothing I want more right now than my fuzzy slippers, a movie, and a big bowl of this soup loaded with nutritious vegetables. It’s full of fiber & antioxidants, and it’s vegan, gluten-free, & ready in about 1 hour. Feeling good comes from inside – and this soup is sure to get you glowing!

If you get to try this amazing vegetable wild rice soup, let me know in the comments how you like it! You can also share a pic on Instagram and tag @emilieeats & #emilieeats! Seeing your foodie masterpieces makes my day.



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