Slow Cooker Creamy Veggie & Wild Rice Soup
Slow Cooker Creamy Veggie & Wild Rice Soup might be just the soup you are searching for. One serving contains 181 calories, 6g of protein, and 1g of fat. For $1.74 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. This recipe is liked by 48 foodies and cooks. If you have pepper, celery, vegetable broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Cook Nourish Bliss. With a spoonacular score of 94%, this dish is awesome. Slow-Cooker Creamy Chicken and Wild Rice Soup, Slow Cooker Creamy Chicken Wild Rice Soup, and Slow-Cooker Creamy Ham and Wild Rice Soup are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 480 minutes
Ingredients:
1 cup unsweetened plain almond milk
1 (8 ounce) package baby bella mushrooms, sliced
1 (5 ounce) bag fresh baby spinach leaves
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
½ teaspoon dried thyme
4 cloves garlic, minced
1 medium onion, diced
½ teaspoon dried oregano
½ teaspoon pepper
¾ cup uncooked wild rice blend
1 teaspoon salt
6 cups low-sodium vegetable broth
1 pound yukon potatoes, cut into ½ inch chunks
Equipment:
slow cooker
Cooking instruction summary:
Add the onion, carrots, celery, mushrooms, potatoes, rice, broth, garlic, salt, pepper, thyme and oregano to a crockpot and mix to combine. Cover and cook on low for about 7 to 8 hours, until the veggies are tender and the rice is nice and soft.Turn off the crockpot. Add in the spinach and almond milk and mix to combine. Place the cover back on the slow cooker and let sit for 10 minutes. Give it another stir, then taste and add additional salt / pepper as needed (I typically add another about teaspoon salt).
Step by step:
1. Add the onion, carrots, celery, mushrooms, potatoes, rice, broth, garlic, salt, pepper, thyme and oregano to a crockpot and mix to combine. Cover and cook on low for about 7 to 8 hours, until the veggies are tender and the rice is nice and soft.Turn off the crockpot.
2. Add in the spinach and almond milk and mix to combine.
3. Place the cover back on the slow cooker and let sit for 10 minutes. Give it another stir, then taste and add additional salt / pepper as needed (I typically add another about teaspoon salt).
Nutrition Information:
covered percent of daily need
