This is a slow cooker recipe I got from a newly published book from Rockridge Press called Slow Cooker Soups by Pamela Ellgen. It is quick to prepare and easy to serve. You just put it in the crock pot and later you have a meal.
Creamy Wild Rice Soup (serves 6)
4 cups diced butternut squash
1 ½ cups wild rice
1 yellow onion, minced
2 garlic cloves, minced
2 tsp curry powder
¼ tsp red pepper flakes
1 15-ounce can full fat coconut milk
12 cups vegetable broth
Freshly black pepper
Fresh mint, thinly sliced (for garnish)
1 cup full-fat yogurt
Put squash, tomatoes, rice, onion, garlic, curry powder, red pepper and coconut milk and broth in a slow cooker. Stir then cover and cook on low for 8 to 10 hours.
Turn off the heat. Taste and adjust seasoning, if needed. Divide the soup among serving bowls.
Top each bowl with fresh mint and a drizzle of yogurt. I don’t eat yogurt, so I used sour cream on top.
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December 2020 - Turkey Recipes (TurkDec)