By Ayurvedic Practitioner, Nishita Shah
- 3 tbsp oil of your choice (I used avocado)
- 1 small onion, diced finely
- 1 small-medium size cinnamon stick
- 3-4 bay leaves
- 4 carrots (I used rainbow carrots), chopped
- 1 small leek, chopped
- 4 stalks worth of kale leaves, torn
- 1-2 cups portobello mushrooms, chopped
- 3/4 cup wild rice
- 4 cups vegetable stock
- 4 cups water
- 1/4 cup almond milk
- 1 heaping tbsp ghee or organic butter
- Salt & pepper to taste
- Crushed red pepper (for a little kick)
- In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick.
- Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale.
- Pour in the vegetable stock, water, and then add in the rice.
- Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked.
- After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup.
- Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing.
Enjoy this super yummy, simple, and extra nourishing meal.