Warm up after an autumn or winter long run with a bowl of this wild rice sweet potato soup. Autumn is the favorite season for many runners—its chilly days a welcome break to the summer heat. If cooler weather is inspiring you to add more miles to your weekly schedule, don’t forget to amp up your meal plan to account for the increased outflow of calories. Prepare this wild rice sweet potato soup in advance and reheat it on the stove after your run for a meal that’s sure to warm you up and replenish your energy.
The most important element of any soup is its base. The base provides, well, the base of flavor for the entire dish. Take care to let the garlic and onions cook long enough to release their flavor and blend with the butter. As you’ll see, the recipe calls for letting the uncooked rice sauté as part of the base for a few minutes. When the rice begins to release its nutty aroma, you’ll know it’s time to then move on with the recipe’s other steps by adding the sweet potatoes, broth and so on.
Oh, and this soup’s broth just begs to be soaked up with a hearty slice of artisan bread. Enjoy!