Description

This Cozy Autumn Wild Rice Soup features earthy wild rice, tender sweet potatoes, and savory mushrooms for a warm, comforting dish. Ideal for quick dinners or festive gatherings, it’s vegan, gluten-free, and packed with irresistible flavor!

Ingredients

Scale

6 cups vegetable 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, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk
2 large handfuls of kale, roughly chopped
Fine sea salt and freshly-cracked black pepper

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Instructions

Choose cooking method: Instant Pot or stovetop.
For Instant Pot: Combine all ingredients in the pot and cook on high for 25 minutes, then let naturally release for 10 minutes.
For stovetop: Sauté onions and garlic, then add all ingredients and simmer for 30-40 minutes until rice is tender.
Stir in coconut milk and kale, adjust seasoning, and serve.

Notes

Avoid overcooking the wild rice; it should be tender yet slightly chewy.
For a creamier texture, use an additional can of coconut milk or blend part of the soup.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg