Description
This Cozy Autumn Wild Rice Soup combines hearty wild rice with fresh seasonal vegetables like sweet potato, kale, and mushrooms, all simmered in a zesty, creamy broth made with coconut milk. Perfectly seasoned with Old Bay, this vegan and gluten-free soup is a comforting, nutritious meal that’s easy to prepare using an Instant Pot or stovetop method.
Ingredients
Main 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, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Optional Ingredients (Cream Sauce Alternative)
- 1 1/2 cups half and half
- or
- 3 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
Instructions
- Combine base ingredients: In the Instant Pot bowl, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients evenly.
- Pressure cook: Seal and cook on Manual High Pressure for 25 minutes. Once cooking is complete, let the pressure naturally release for 10 minutes, then quick release any remaining pressure. Carefully remove lid and discard bay leaf.
- Add final ingredients: Stir in the canned coconut milk and kale gently until fully combined. Season with fine sea salt and freshly cracked black pepper, adjusting seasoning with additional Old Bay if preferred.
- Serve: Ladle the warm soup into bowls and enjoy this cozy, filling autumn meal.
- Sauté the veggies (Stovetop method): Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Add minced garlic and cook for an additional 1–2 minutes until fragrant.
- Add base ingredients (Stovetop): Pour in vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine all ingredients.
- Simmer: Bring soup to a simmer, then reduce heat to medium-low. Cover and simmer for 30 to 40 minutes until the wild rice is tender, stirring occasionally to prevent sticking.
- Finish soup: Stir in coconut milk and kale after rice has cooked. Adjust seasoning with salt, pepper, and extra Old Bay as needed.
- Serve: Serve hot for a nourishing and comforting autumn soup experience.
Notes
- Wild rice: Using 100% wild rice is recommended for this soup, but cooking times may vary if using a blend or other types of rice.
- Alternate cream sauce: Instead of coconut milk, substitute 1 1/2 cups half and half or prepare a cream sauce by melting 3 tablespoons butter in a saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, then whisking in 1 1/2 cups milk. Cook until thickened and add to soup once the rice is fully cooked.