Description
A creamy, hearty autumn soup made with wild rice, sweet potato, mushrooms, carrots, celery, kale, coconut milk, and savory Old Bay seasoning.
Ingredients
Scale
- 6 cups vegetable stock
- 1 cup uncooked 100% wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery ribs, 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
- 1 tablespoon olive oil, for stovetop method only
Instructions
- Instant Pot: Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir briefly.
- Secure the lid and cook on high pressure for 25 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure. Remove the bay leaf.
- Stir in coconut milk and kale until combined and the kale begins to soften.
- Taste and season with salt, pepper, and additional Old Bay if desired. Serve warm.
- Stovetop: Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for about 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir well.
- Bring to a simmer, reduce heat to medium-low, cover, and cook for 30 to 40 minutes or until the wild rice is tender, stirring occasionally.
- Stir in coconut milk and kale. Season with salt, pepper, and additional Old Bay if desired. Serve warm.
Notes
- For the most predictable texture and cooking time, use 100% wild rice. Wild rice blends may require different cooking times.
- For a non-vegan creamy version, replace coconut milk with 1 1/2 cups half-and-half.
- For an alternate cream sauce, melt 3 tablespoons butter, whisk in 1/4 cup flour for 1 minute, then gradually whisk in 1 1/2 cups milk. Cook until thickened and stir into the finished soup.
- Slow cooker timing can vary considerably between models, so the Instant Pot or stovetop method provides more consistent cooking results.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add vegetable stock or water when reheating if the soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 4
- Sodium: 853
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 7
- Cholesterol: 0