Vegetable-Wild Rice Soup

This recipe is inspired by Common Roots Café in Minneapolis, MN. Common Roots Café uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Prep Time 20 minutes

Total Time 35 minutes

Makes 6 servings (10 oz servings)


1 Tbps olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
2 cups water
2 teaspoons red wine vinegar

In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.