Makes 6 servings


 Tart Base:

  • 1 cup zucchini, shredded
  • ½ cup red pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine
  • 1 cup cooked rice
  • ½ cup shredded part-skim mozzarella cheese
  • 3 eggs, beaten
  • ½ cup skim milk 
  • 1¼ teaspoons dried Italian seasoning


  1. Bring a pot to medium heat. Add in the diced carrots, celery, and white onion with a drizzle of a neutral vegetable oil. Sauté for about 10 minutes, until the onion is translucent and softened.
  2. Then, add in the vegetable broth, tomatoes, turmeric, black pepper, salt, apple cider vinegar, and maple syrup. Stir well. 
  3. Simmer soup, covered, for 30 minutes, until vegetables are completely soft. 
  4. When done simmering, add in the cooked US Grown wild rice. Taste, and adjust seasonings if necessary.
  5. Serve with chopped kale or parsley, if desired.