A hearty, creamy vegetable soup made with wild rice, sweet potatoes, mushrooms, herbs, and coconut milk.

2 tablespoons butter

2 small onions, diced

3 large cloves garlic, minced

6 ounces cremini mushrooms, sliced

2 ribs celery, diced

2 large carrots, diced

1 large sweet potato, diced

6 cups vegetable broth

1 cup uncooked wild rice

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 bay leaf

1½ teaspoons sea salt

Ground black pepper, to taste

1 cup unsweetened coconut milk

2 large handfuls spinach, chopped

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1. Melt the butter in a large pot.

2. Add onions and cook 5 minutes.

3. Stir in garlic for 1 minute.

4. Add mushrooms and cook until moisture releases.

5. Add celery, carrots, and sweet potato.

6. Pour in broth and add wild rice, sage, thyme, bay leaf, salt, and pepper.

7. Bring to a boil, then simmer 30–40 minutes.

8. Stir in coconut milk and spinach, remove bay leaf.

9. Serve once spinach wilts.

Adjust seasoning to taste and add extra broth when reheating if needed.