Cozy Autumn Wild Rice Soup
A comforting soup filled with wild rice, vegetables, and coconut milk – perfect for chilly autumn days.
Ingredients
Soup Base
- 6 cups vegetable stock (or chicken stock) Use vegetable stock for a vegetarian option.
- 1 cup uncooked wild rice Wild rice provides a nutty flavor.
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced For added aroma and flavor.
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (about 1 pound), peeled and diced Adds sweetness and nutritional value.
- 1 small white onion, peeled and diced
- 1 leave bay leaf To be removed before serving.
- 1.5 tablespoons Old Bay seasoning For a unique blend of spices.
Final Ingredients
- 1 can unsweetened coconut milk (14-ounce) Adds creaminess to the soup.
- 2 handfuls kale, roughly chopped with thick stems removed Provides nutrition and texture.
- Fine sea salt and freshly-cracked black pepper, to taste For seasoning.
Instructions
Instant Pot Method
- Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir briefly to combine.
- Cover and cook on manual high pressure for 25 minutes. Let the Instant Pot naturally release the pressure for 10 minutes, then carefully open the vent and quick release the remaining pressure. Remove the lid and discard the bay leaf.
- Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired. Serve warm and enjoy.
Stovetop Method
- Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
- Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
- Bring the soup to a simmer. Reduce the heat to medium-low, cover, and simmer for 30-40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and kale and stir gently until combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired. Serve warm and enjoy.
Notes
To store, cool the soup before transferring to airtight containers. It can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat as needed.