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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 tablespoon coconut oil
1 small white onion, peeled and diced
4 cloves garlic, minced
6 cups vegetable stock
1 cup uncooked wild rice soup mix
8 ounces baby mushrooms, sliced
2 medium carrots, diced
2 ribs celery, diced
1 butternut squash, peeled and diced
1 bay leaf
1-1/2 tablespoons Old Bay seasoning
1 can coconut milk
2 large handfuls of kale, roughly chopped with thick stems removed
Kosher salt and freshly-cracked black pepper
1. Heat 1 tablespoon coconut oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
2. Add in the vegetable stock, wild rice soup mix, mushrooms, carrots, celery, butternut squash, bay leaf and Old Bay seasoning. Stir to combine.
3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
4. Add the coconut milk and kale to the soup and stir gently until combined. Taste for seasoning.
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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