Creamy wild rice soup from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

  • shallots
  • soy sauce
  • coconut milk
  • wild rice
  • limes
  • coconut oil
  • sweet potatoes
  • turmeric
  • red curry paste
  • yellow onions
  • sugarcane crystals

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 30, 2015

    This soup is wonderfully warming and filling; the different ingredients really come together to create a beautiful whole. I had only half the called for amount of wild rice, so didn't add an additional cup of water with the coconut milk, as I didn't want the soup to be too thin. This made for a richer broth, but it was still nice balanced. It also has the distinction of being one of the few ways my husband will happily eat sweet potatoes.

  • monica107 on January 25, 2014

    I doubled the Thai red curry paste, then ended up adding about 1/2 tsp of a red curry powder near the end to bring the heat up to where I wanted it. I used about 1/2 the amount of turmeric. I also started with frozen cooked wild rice. I sauteed the onion mixture for several minutes longer than intended since it wouldn't be simmering for 40+ minutes. Then, when you're supposed to add the dry rice and the water to cook it in, I just put in the cooked rice with about 1/2 cup of water and let it go for a few minutes to absorb the flavors. I followed the rest of the recipe as written except for using a little more water near the end. This worked out well - the soup was delicious and it was done in much less time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.