Macaroni and Wild Rice Soup

Ever since living vegan, I have ventured in many kinds of soups and ingredients. soups I never made before, ingredients I never heard of before. It has been challenging and exciting at the same time. Lucky, my tongue isn’t always fussy, so aren’t my family lol

1 onion
4 garlic
1/2 c red lentils, splits
1 c wild rice
2 pinch each thyme and parsley
5 c water
900 ml mushroom broth
Vegeta powder
1 can peas
Vegan evaporated milk (recipe below)
100 g bean sprouts
1 stalk celery
2 ziplockbag bag frozen spinach (200 g)
3 tbsp white quinoa
1 bell pepper or 3 sweet mini peppers
Cooked macaroni (recipe below)

Pour lentils and wild rice into water, bring to boil, lower heat to medium, cover, cook half hour

Add in sliced onion and garlic, cook for 5 mins

Add in chooped spinach, washed beans products, sliced celery

Pour in broth and season, being back to boil

Lower heat to medium cook for 15 mins

Stir in drained peas and milk

Add in cut peppers, and quinoa

Adjust seasoning, cook for another 15 mins

Macaroni (4 servings):

1 c dry macaroni
4 c hot boiled water
Salt to taste
2 tbsp olive oil

Mix all in a bowl, stir, then micro for 12 mins

Vegan Evaporated Milk (makes 360 ml)

Almond milk powder (soy milk powder works too)
1 1/3 c water

Mix and stir in slow cooker. Cook on high, uncovered for 1 1/2 H