Simple Truth Organic Italian Seasoning Blend Description
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USDA Organic
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Non GMO
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Kosher
Organically grown. No preservatives.
†Simple Truth Organic Products are formulated without genetically modified organisms (GMOs). The USDA's National Organic Program does not permit the use of ingredients made with GMOs in certified organic products.
Free Of
preservatives
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic oregano, organic basil, organic thyme, organic rosemary, organic marjoram, organic garlic
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Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
[vc_row][vc_column][vc_column_text]When cold weather calls for something cozy, answer with a bowl of this creamy wild rice soup. Each spoonful blends black, brown, red and wild rice with tender veggies and gentle spice for pure, plant-based comfort. The creamy texture comes from soy milk (no heavy cream needed!), while spinach and mushrooms add a pop of color and earthy depth. It’s wholesome, hearty and vegan — a simple, soothing way to warm up from the inside out.
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
- 3/4 cup wild rice
- 1 medium onion (finely chopped)
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic (minced)
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk (or your choice of milk, but not coconut milk)
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. olive oil (plus more for drizzling)
- 3-4 mushrooms (thinly sliced (too many can cause slight bitterness))
- 1-2 handfuls spinach leaves ((too much can make soup bitter))
- To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
- When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
- Add minced garlic and sauté about one minute, just until fragrant.
- To pot, add wild rice and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
- Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
- Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
- Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
- With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
- Ladle into bowls and drizzle a little olive oil on top, if desired.
• When reheating, add a small amount of water to thin the soup to your preferred consistency.
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
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