Description
Cozy Autumn Wild Rice Soup is filled with hearty wild rice, seasonal vegetables, and a creamy, comforting broth. This easy vegan recipe is rich in flavor, nourishing, and perfect for chilly fall days.
Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (about 1 pound), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option)
- 2 handfuls kale, roughly chopped (stems removed)
- Fine sea salt and freshly cracked black pepper, to taste
Instructions
1. Instant Pot Method:
2. Add stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir briefly to combine.
3. Secure the lid and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Discard the bay leaf.
4. Stir in coconut milk and kale. Mix gently and season with salt, pepper, and additional Old Bay if desired. Serve warm.
5.
6. Stovetop Method:
7. Heat 1 tablespoon olive oil or butter in a large stockpot over medium-high heat. Add onion and cook for 5 minutes until translucent. Add garlic and sauté for 1 minute.
8. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
9. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until the rice is tender.
10. Stir in coconut milk and kale. Cook for 2–3 minutes until kale softens. Season to taste. Serve warm.
Notes
Wild rice: 100% wild rice gives the best texture and nutty flavor. Cooking times vary with blends.
Cream sauce option: Substitute coconut milk with 1 1/2 cups half-and-half or a homemade cream sauce.
Add protein: Stir in cooked chicken or turkey for a hearty twist.
Seasoning ideas: Try Cajun, Italian seasoning, or herbs de Provence for a flavor change.
Storage: Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups, Vegan, Fall Recipes
- Method: Instant Pot, Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7
- Fat: 14
- Carbohydrates: 40
- Fiber: 6
- Protein: 8