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  • Writer's pictureJDesiree

Plantain Wild Rice Soup🌱



2 stocks of celery

1 large long Carrot

1/4 c Red onion

3 leafs of Kale

4 Garlic cloves

1 large plantain


1/2 c Wild rice


2 tsp Corn Starch

1/2 tsp Herbs de Provence

1 tsp Chicken flavor (Bouillon)

1 block/ cube of dry veggie stock

*Pinch of pepper to taste


4 c of water

1 c plant based milk (I used unsweet almond milk)

1 tbsp Olive oil


  1. Chop all veggies into bite size; I chopped plantains in circles. In a large pot over medium heat, add oil, onion, plantains, celery, carrot, garlic cloves, herbs, chicken flavor, and pepper. Stir and cook until golden.

  2. Add 3 cups of water, veggie cube, and kale. Stir. Cover let simmer until plantains have softened; about 10-15 minutes.

  3. In a small bowl, mix 1 cup of water, almond milk, and corn starch. Pour into pot, add rice and kale, mix. Reduce heat to low.

  4. Remove garlic and about 1/4 cup of plantains, mash together until it’s a paste (you may need some of the broth to get a good texture). Once mashed pour back into pot, mix.

  5. Begin to cook on low until rice is cooked to your liking. Let cool for about 5-10minutes. Serve.


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