INGREDIENTS
2
Bay leaves
2
Carrots, medium
1
Cauliflower, small
2
stalks Celery
2 cloves
Garlic
1
bunch Kale
16 oz
Mushrooms
1
sprig Rosemary, fresh
8
sprigs Thyme, fresh
1
Yellow onion, medium
6 cups
Vegetable stock, low-sodium
1 cup
Wild rice
1
Kosher salt & ground black pepper
2 tbsp
Olive oil