Sweet potato wild rice soup
Days getting chilly? Check.
Sweet potatoes to use up? Check.
Leftover ham? Check.
Request to make that soup with the “poky black things”? Check. 🙂
(True request. I had no idea what I was being asked for- my husband had to translate for me…wild rice. Aha!)
Here’s a simple soup recipe to warm up these chilly fall days! If you’re a creamy soup fan, this one is for you!
It doesn’t take long once the wild rice is cooked.
(If you’ll be in a hurry before meal time, simply cook the wild rice a day ahead for very quick soup prep).
If you have a helper who is old enough, have her be in charge of grating the veggies for this sweet potato wild rice soup.
For children too young for that, having them stir all the veggies together in a bowl before you add them to the soup is a quick and easy way to get him involved.
(I didn’t realize it was such a coveted job until I mixed up all of the ingredients myself the other evening to one very disappointed 3 year old’s dismay!) “But Mom, I was going to help!” Oops…
And here’s the recipe for this quick and easy veggie-ful soup. That’s my kind!
- 1 cup uncooked wild rice
- 4 cups water
- ¼ cup unsalted butter
- ¼ cup minced purple onion
- ⅓ cup whole wheat flour (or 3T arrowroot powder for gluten free)
- 4 cups low sodium chicken broth
- 1 cup shredded or cubed leftover ham
- 1 cup shredded sweet potato
- 1 cup shredded carrots (1-2 carrots)
- 1 handful spinach, finely chopped
- Salt & pepper to taste (will depend on broth saltiness)
- 1 cup ½ & ½ cream
- Rice prep: Put wild rice and water into a pot and bring water to a boil. Turn to low and simmer for 45 minutes. Let rice stand 5 minutes, then drain off water.
- Place butter into a medium or large heavy bottomed pot. Add onion and sauté until onion is soft & fragrant. Add flour to pot and stir till combined. Add chicken broth and stir with wire whisk till all ingredients are well combined.
- Cook over medium heat several minutes until mixture thickens some.
- Add ham, veggies, cooked wild rice, and salt & pepper to taste. (Start with ¼ tsp pepper and ½ tsp salt and increase as needed depending on saltiness of broth).
- Just before serving, pour ½ & ½ cream into pot and cook until warm.
From my kitchen to yours- enjoy!