Description
Cozy Autumn Wild Rice Soup is a hearty, plant-based soup loaded with wild rice, sweet potatoes, mushrooms, kale, and carrots simmered in a rich, creamy coconut milk broth. It’s warm, nourishing, and perfect for chilly fall nights—vegan, gluten-free, and full of comforting flavor.
Ingredients
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6 cups vegetable or chicken stock (1.4 liters)
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1 cup uncooked wild rice (190 g)
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8 oz baby bella mushrooms, sliced (225 g)
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4 garlic cloves, minced
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2 medium carrots, diced
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2 celery ribs, diced
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1 large sweet potato, peeled and diced (450 g)
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1 small white onion, diced
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1 bay leaf
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1½ tbsp Old Bay seasoning
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1 can (14 oz / 400 ml) unsweetened coconut milk
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2 large handfuls kale, chopped and de-stemmed
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Fine sea salt and freshly cracked black pepper, to taste
Instructions
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Add stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to Instant Pot. Stir to combine.
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Cook on high pressure for 25 minutes. Let release naturally for 10 minutes, then quick release.
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Remove lid and discard bay leaf. Stir in coconut milk and kale until wilted.
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Season with salt and pepper. Serve warm.
Stovetop Method:
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In a large pot, sauté onion in 1 tbsp oil or butter until translucent. Add garlic and cook 1–2 more minutes.
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Add stock, rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Bring to a simmer.
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Cover and simmer 30–40 minutes, stirring occasionally, until rice is tender.
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Stir in coconut milk and kale. Simmer 2–3 more minutes until kale is wilted. Season to taste and serve.
Notes
Dry wild rice adds great texture and nuttiness.
Let the soup rest 10 minutes after cooking for best flavor.
Thin with extra broth or coconut milk if soup thickens upon cooling.
Blend a portion of the soup for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (stovetop) or 25 minutes (Instant Pot, plus pressure release)
- Category: Plats
- Method: Instant Pot or Stovetop
- Cuisine: American