1 cup wild rice
4 cups vegetable broth
1 cup diced carrots
1 cup diced celery
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon soy sauce or tamari
Rinse the wild rice under cold water until the water runs clear.
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until soft.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the wild rice, vegetable broth, soy sauce, salt, and pepper. Bring to a boil.
Reduce the heat to low and let the soup simmer for about 40-45 minutes until the rice is tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and enjoy warm.