Nutty wild rice and sweet potatoes in a smoky-spiced broth with applewood smoked bacon. A simple but delicious soup I made for lunches last week.
The broth is spiced with smoked paprika, thyme, parsley and a little cayenne for a kick of heat. The bacon gives it the salty bite it needs to make the flavors of the wild rice and sweet potatoes pop.
The starchy potatoes help make it thick and creamy and the natural sweetness plays nicely with the smoked paprika. It’s a filling and satisfying soup to get you through these last few days of winter.
It’s perfectly delicious as is but to make it heartier you can add beans, cooked sausage or chicken. Even a couple handfuls of greens like spinach or kale.
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