Manitoba weather is finally warming up, but the nights are still cool, so we are holding onto cozy soups a little longer.
2 tablespoon vegan butter
1 onion, diced
4 garlic cloves, minced
1lb of Mushrooms (of your choice, we used Cremini)
1 medium carrot, shredded
2-3 celery sticks, chopped
Fresh thyme, 2 sprigs, minced
Fresh rosemary, 1 sprig, minced
2 bay leaves
150 g (1 cup) Floating Leaf Wild Rice
1 liter (4 cups) vegetable stock
200 ml (1 cup) coconut milk
Kale, 2 handfuls (remove from stem, chop and massage before adding)
Set your pressure cooker to Saute function and add the butter. When it's melted, add the onions and cook for 1-2 minutes until they soften.
Add the mushrooms and garlic and saute for 4-5 minutes until they reduce in size.
Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant.
Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.
Add the wild rice, stir.
Set the pressure cooker to High for 25 minutes. Once done, quick release.
Stir in the coconut milk and add the kale to the pot. Close the lid for 1-2 minutes to allow the kale to wilt.
Season to taste! Enjoy!
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