MAKES 6 servings (about 1 1/2 cups per serving). FROM START TO FINISH: 45 minutes
1. Combine the garlic and onion with 3 tablespoons of water in a large pot. Sauté over medium heat until the onion starts to become translucent, about 3 minutes.
2. Add the carrots, lemon zest, turmeric, and Italian seasoning to the pot and cook for an additional 3 minutes.
3. Now., add the vegetable broth, mushrooms, and wild rice. Bring to a boil, then simmer, covered, over low heat for 30 minutes, or until the rice has fully cooked.
4. Once the rice is cooked, add the almond milk, lemon juice, and kale. Stir until the kale has wilted. Taste and adjust the salt and seasonings as needed.
NOTE: For a nut-free version, use soy milk instead.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Wild Rice and Lemon Soup recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
