Step 1

Heat the olive oil in a large pot or dutch oven. Add the onion, carrots, celery, and garlic and saute until the carrots start to soften, about 5 minutes. Add the seasonings and zest and cook another 2 - 3 minutes.

Step 2

Stir in the wild rice and vegetable broth and bring the soup to a boil. Cover and reduce to simmer, cooking until rice has cooked, about 30 - 40 minutes.

Step 3

Once the rice is cooked and soft, stir in the milk, lemon juice, and spinach. Stir until spinach is wilted.

Step 4

Serve immediately and enjoy! Soup can be frozen and reheated as desired.