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Macaroni and Wild Rice Soup

Ingredients

  • 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

Macaroni

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

Vegan Evaporated Milk

  • 1 1/2 - 1 3/4 c Almond milk powder soy milk powder works too
  • 1 1/3 c water

Instructions

  • 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 chopped 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

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

Milk

  • 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