Description
This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Featuring nutrient-rich wild rice, sweet potatoes, baby bella mushrooms, and kale, simmered in a flavorful vegetable stock and seasoned with Old Bay, this soup offers a warming blend of earthy and slightly spicy flavors. Creamy coconut milk lends a subtle richness, making it a wholesome, dairy-free option ideal for a cozy meal any time of the year.
Ingredients
Scale
Base 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 (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- Optional: 1 tablespoon butter or olive oil (for stovetop sautéing)
Instructions
- Combine Base Ingredients: In an Instant Pot pressure cooker bowl or a large stockpot, combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced white onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients well.
- Cook the Soup: Instant Pot Method: Secure the lid and set to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release the remaining pressure. Remove the bay leaf. Stovetop Method: Heat 1 tablespoon butter or olive oil over medium-high heat in a large stockpot. Sauté the onion until soft and translucent (about 5 minutes), add garlic and cook for 1-2 minutes until fragrant. Then add the combined base ingredients. Bring to a simmer, reduce heat to medium-low, cover and cook for 30-40 minutes, stirring occasionally, until rice is tender.
- Add Final Ingredients: Stir in the coconut milk and roughly chopped kale into the cooked soup. Mix gently until combined and kale has wilted.
- Season and Serve: Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired. Serve warm and enjoy the comforting flavors of this autumnal wild rice soup.
Notes
- You can substitute chicken stock for vegetable stock if preferred.
- For a creamier texture, consider using a coconut cream sauce alternative instead of coconut milk.
- The soup is naturally gluten free and vegetarian; to keep it vegan, ensure the stock and any fats used are plant-based.
- Adjust the Old Bay seasoning according to your spice preference.
- Leftovers store well and reheat gently on the stove or in the microwave.
- Feel free to add protein such as cooked chicken or beans for added heartiness.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
