Hearty Wild Rice and Veggie Soup

Another recipe born from our Spring Cleanse, this hearty soup is packed with richness and will leave you feeling pleasantly satisfied. I used my instant pot for this one but a stove top method could be used if you have more time on your hands.

Ingredients

6 cloves garlic crushed or minced

1 Tbl olive oil

1 yellow pepper diced

2 carrots diced

5 celery stalks diced

1 medium sweet onion diced

1 14oz can of diced tomatoes

1 jar your favorite salsa, my favorite is campfire roasted veggie salsa

1 1/4 cups wild rice

5 cups water or veggie broth

1 Tbl salt

1/2 tsp ground cumin

1/2 tsp chili powder

Set the instant pot to saute and add the oil, onions and peppers and toss until the onions begin to look translucent. Add the carrots, garlic and celery and continue to sautee 5-8 min. Add the spices and stir to combine. Finally, add the tomatoes, salsa, rice and water and mix well to combine. Secure the lid to the instant pot and set to manual cook on high pressure for 23 minutes. Use the quick release method once the cooking cycle is complete and stir and taste your soup and season as needed with additional salt and pepper. Serve with chopped radish, sliced avocado, cilantro or simply on its own.