Equipment
Ingredients
- 6 cups vegetable broth
- 1 cup uncooked wild mixed rice blend
- 1 cup onion, chopped
- 1 tbsp garlic, minced (3-4 large cloves)
- 1 cup sliced mushrooms
- 2 carrots, chopped
- 1 sweet potato, peeled and diced
- 1/2 tsp celery salt and paprika
- 1/4 tsp garlic salt, black pepper, and dry mustard
- 1 Bay leaf
- 2 cups kale, chopped
- 3 tbsp. butter, vegan
- ¼ cup flour
- 1 ½ cup milk, plant-based
- Salt and Pepper to taste
Instructions
- In the Instant Pot, add all ingredients from vegetable through to bay leaf.
- Place lid on the Instant Pot and set valve to seal position. Set to manual for 25 minutes. Let natural release for 10 minutes, then quick release. Remove the lid.
- While the soup is cooking in the Instant Pot, make a roux by melting the butter a small saucepan over medium-high on the stovetop.
- Whisk flour into butter, whisking until a thick roux, usually only about 10-30 seconds. Slowly add plant-based milk, whisking to combine and until it comes to a slow boil and milk-base thickens, about 2-3 minutes.
- Once you have removed the lid of the Instant Pot, set to sauté, add Kale and cook 1 minute or until Kale wilts. Add thickened milk-base to soup. Stir and simmer to thickened about another minute. Turn instant pot off. Remove the bay leaf.
- Add salt and pepper to taste
- Serve and Enjoy!
Nutrition
Serving: 8g | Calories: 203kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 874mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8983IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 1mg