Garden Vegetable Soup with Popped Wild Rice

Name: Garden Vegetable Soup with Popped Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

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

Serves

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

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.
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.
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.
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.