Begin by rinsing the wild rice under cold water until the water runs clear. While the rice drains, peel and cube the sweet potatoes, and chop a generous handful of kale, removing any tough stems. Dice the onion and mince the garlic.

In a large pot, heat olive oil over medium heat until it shimmers. Add the diced onion and minced garlic, sauté for about 3-5 minutes until translucent and fragrant.

Stir in the cubed sweet potatoes and the rinsed wild rice, allowing them to mingle. Cook for an additional 3-4 minutes.

Pour in the vegetable broth and bring to a hearty boil. Once boiling, reduce heat to low, cover, and simmer for 40-50 minutes.

After the rice and sweet potatoes are tender, stir in the chopped kale and simmer for an additional 5-7 minutes.

Taste and season with salt and pepper. Optionally, add fresh herbs for extra flavor.

Ladle the soup into bowls and top with optional toasted pumpkin seeds or a drizzle of olive oil. Pair with warm bread.