For Meatless Friday, Elizabeth Varga shares a recipe for a naturally vegan and gluten-free soup that's hearty enough to be a meal on its own. Download our printable recipe card!
This is the perfect make a large batch and have soup for days kind of soup. It's full of hearty veggies: sweet potatoes, celery, onion. And the wild rice has a beautiful texture, and adds some good fiber! The perfect cold-weather soup.
Sweet Potato Wild Rice Soup
Ingredients:
- 1 Medium Yellow Onion small diced
- 2 Stalks Celery small diced
- 4 Cloves Garlic minced
- 1 Cup Dry Wild Rice
- 3 Tablespoons Red Wine Vinegar
- 2 Pounds Sweet Potato cubed
- 2 Teaspoons Salt
- 1 Teaspoon Herbs De Provence
- ¼ Teaspoon Poultry Seasoning
- 8 Cups Vegetable Broth
- ½ Cup Vegan Yogurt OR Cashew Cream OR Canned Coconut Milk
- 1 Bunch Lacinato Kale de-stemmed and chopped into bite sized pieces
Directions:
- In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
- Add the garlic and cook 30 seconds.
- Stir in the rice. Toast for 1-2 minutes.
- Deglaze the pan with the red wine vinegar. Then add the sweet potatoes, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
- Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
- Stir in the kale and yogurt and let cook 5 minutes more until the kale is soft.
For nutrition information and ingredient substitutions, visit AtElizabethsTable.com.
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Copyright 2026 Elizabeth Varga
Images: copyright 2026 Elizabeth Varga, all rights reserved.
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