Hearty Wild Rice and Quorn Soup
This wholesome crockpot soup combines savory Quorn, vibrant carrots, leeks, tender cabbage, and nutty wild rice with the earthy flavor of grated Jerusalem artichoke. Infused with aromatic herbs, each spoonful offers a comforting balance of textures and nutrients. Perfect for chilly days, this recipe creates a filling, plant-based soup that warms both body and soul.
ingredients
- 1 cup wild rice, rinsed
- 1 package (10 oz) Quorn, crumbled
- 2 large carrots, diced
- 2 leeks, cleaned and sliced
- 2 cups cabbage, chopped
- 1 cup grated Jerusalem artichoke
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
steps
- 1.
In a large skillet, heat olive oil over medium heat and sauté leeks and carrots until softened, about 5 minutes.
- 2.
Add the crumbled Quorn and cook for another 3 minutes, stirring occasionally.
- 3.
Transfer the sautéed mixture to the crockpot.
- 4.
Add the chopped cabbage, grated Jerusalem artichoke, and rinsed wild rice to the crockpot.
- 5.
Pour in the vegetable broth and add the thyme, oregano, salt, and pepper.
- 6.
Stir everything gently to combine, ensuring the wild rice is submerged in the broth.
- 7.
Cover and cook on low for 6-8 hours or until the wild rice is tender.
- 8.
Before serving, stir in the fresh parsley and adjust seasoning if necessary.
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