Tomato Wild Rice Soup

Ahhh, fall!! My FAVORITE season!! Why?? Sweaters and soup. I love sweaters and soup. If it were more logical, I could totally live off soup. Sometimes I feel like I’m cheating on my husband with soup I love it so much.

This wonderful soup warms me to the bone and tastes fantastic!

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Tomato Wild Rice Soup

You will need:

1 28 oz. can organic tomatoes (whole, diced, crushed, any way!) or approx. 4 large fresh tomatoes
6 cups chicken stock (homemade would be best!)
1 large chopped organic onion
1/2 cup organic wild rice
2 tbsp. organic olive oil
3 cloves of chopped organic garlic
1 tbsp. dried organic basil
1 tbsp. dried organic parsley
2 tbsp. organic, unbleached sugar (you can leave this out if you want!)
Salt and Pepper
Optional- 1 tsp. organic crushed red pepper

Put everything except the stock, rice and the tomatoes in pot and cook it in the olive oil until the onions are withered and soft. Take the pot off the stove. If you have an immersion blender, add the tomatoes and the stock to the pot and blend it until the tomatoes are no longer chunky. If you don’t have an immersion blender, put the tomatoes (with the juice the come in) in a food processor until they are smooth then add them to the pot. Return the pot to the stove and add the rice. Bring it to a boil then reduce it to a simmer for 40-45 minutes or until the rice is cooked through and tender.

That’s it!! Its super easy and delicious =) I like it with freshly grated Parmesan and some homemade bread!!

Stay tuned for an easy, homemade deodorant recipe later this week!!

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{naturally bright red} Potato Soup!

If you recall my post from last week, I bought some little colorful potatoes. Well, I finally made them into soup!! And here’s the recipe =)

{naturally bright red} Potato Soup!!

Locally Homegrown potatoes

2 organic beets

Whatever broth you like best (I used chicken broth because I haven’t had a chance to make good bone broth yet)

Sea salt and organic pepper

1/2 organic onion

1 c. Raw milk

2 tbsp. Raw butter

2 tbsp. Your favorite flour

When I cook I don’t measure anything so this won’t be exact as it could be =)

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Start off by cutting up your onion, potatoes and beets {don’t skin the potatoes or beets, so many nutrients are in the skins, if they are real dirty you could rinse them off but leave the skins on}. I had tiny potatoes so I just cut them in half and I cut the beets down to about the same size as the potatoes. If you don’t cut them into equal sizes they won’t cook at the same pace and one or the other with be super mushy or under cooked.

Just wanted to show you the inside of the purple potatoes cuz they're so pretty =)

Just wanted to show you the inside of the purple potatoes cuz they’re so pretty =)

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Put them all into a soup pot and fill it with just enough broth to cover them and sprinkle in some salt and pepper. Put on the lid and bring it to a boil.

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Once its boiling turn down the heat (about medium-low, lid still on) and let them cook until the potatoes and beets are tender when you stick a fork into them. Mine took about half an hour, but my pieces were very small, if your pieces are large it will take longer to cook through. Once they’re cooked you can remove the pot from the heat.

In a separate pan melt the butter on medium-high heat. Once its melted add the flour and whisk it constantly until it starts to bubble. Once its bubbling whisk in the milk. As you whisk it will start to thicken up.

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Once its the consistency of pudding, pour it into the potato/beet pot.

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Stir together and that’s it!!

My picture of the final soup turned out awful =( because of the horrible lighting in my kitchen, but its a lovely, creamy red color.

Its super delicious and super pretty!

This post is linked to Party Wave Wednesday, Thank Your Body Thursday and Frugal Days, Sustainable Ways