Garden Vegetable Soup with Popped Wild Rice

Garden Vegetable Soup with Popped Wild Rice

In need of a tasty and hearty soup perfect for a cold night? Then this garden vegetable soup with popped wild rice recipe is perfect for you. Try it today!
  • 30 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 4 tsp. (20 mL) olive oil, divided
  • 1 onion, chopped
  • 1 butternut squash, peeled, seeded and cut into chunks
  • 2 carrots, peeled and coarsely chopped
  • 1 small potato, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 pinch crushed red pepper flakes, (optional)
  • Freshly ground black pepper
  • 4 cups (1 L) water
  • 2 1/2 Tbsp. (37 mL) Knorr® Concentrated Vegetable Bouillon
  • 2 Tbsp. (30 mL) wild rice

  1. Heat 3 tsp. (15 mL) olive oil in large pot over medium heat and cook onion 2 minutes. Add butternut squash, carrots and potato and cook over medium heat, stirring occasionally, 5 minutes.

  2. Add garlic and crushed red pepper; season with black pepper to taste. Add water and Knorr® Concentrated Vegetable Bouillon and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.

  3. While soup is cooking, heat remaining 1 tsp. (5 mL) olive oil in small skillet over medium-high heat. Add wild rice and cook, stirring frequently, until rice kernels start to pop open, about 3 minutes. Remove and set aside.

  4. Blend soup until smooth using immersion blender or food processor, adding more water if a little thick. Serve, topped with a sprinkle of popped wild rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 190.0
Calcium (g) 100.0 mg
Carbohydrates (g) 37.0 g
Fat (g) 5.0 g
Fiber (g) 5.0 g
Iron (g) 1.5 mg
Potassium (g) 800.0 mg
Protein (g) 4.0 g
Saturated Fat (g) 0.5 g
Sodium (g) 690.0 mg
Sugar (g) 6.0 g
Trans Fat (g) 0.0 g

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