8cupsvegetable stock (or 4 cups stock and 4 cups water)
1cupwild rice blend
1can cannellini beansdrained and rinsed
1can coconut milk
1tbspfresh thymeor 1 tsp dried
Cut all vegetables.
Heat olive oil over medium heat in a large saucepan.
Add leeks and sweat for 3 minutes. Add garlic and mushrooms and sauté for 2 minutes. Add celery, carrots, sweet potatoes, mushrooms, vegetable stock, wild rice, turmeric and salt to the pot. Bring to a boil. Reduce heat and simmer for 30 minutes.
Add beans, parsley, thyme and coconut milk to soup. Using an immersion blender, puree soup to desired consistency.
If you don’t have an immersion blender, scoop out 2-4 cups of soup, add to a blender and puree. Return to pot and stir in.