Autumn Wild Rice Soup with Creamy Coconut Broth and Seasonal Vegetables

This Autumn Wild Rice Soup is a hearty, comforting dish that captures the essence of fall in every spoonful. Wild rice provides a nutty, chewy base while seasonal vegetables like sweet potatoes, carrots, and mushrooms add natural sweetness and earthy depth. Garlic, onion, and Old Bay seasoning layer flavor, and the addition of creamy coconut milk transforms the broth into a rich, velvety soup that’s vegan-friendly yet deeply satisfying. Fresh kale stirred in at the end introduces a vibrant color and a subtle bitterness that balances the natural sweetness of the root vegetables. Perfect for meal prep, cozy weeknight dinners, or serving at a fall gathering, this soup is both nourishing and indulgent, offering a complete, balanced bowl of autumnal comfort.

Why This Recipe Works

Flavor Layering

The soup balances sweet, earthy, savory, and lightly spiced notes. Sweet potato and carrots provide natural sweetness, mushrooms and onion add umami depth, and Old Bay seasoning introduces gentle warmth and complexity. Coconut milk enriches the broth with creamy texture while subtle acidity from the seasoning enhances each bite.

Technique

The recipe allows both stovetop and Instant Pot options, ensuring versatility. Sautéing the aromatics first (onion and garlic) develops deeper flavor, while cooking the wild rice with the vegetables allows the grains to absorb seasoning and create a rich, cohesive broth. Stirring in coconut milk and kale at the end preserves texture, color, and nutritional value.

Cooking Logic

The soup layers cooking stages to maximize flavor and texture:

• Sauté aromatics first (onion, garlic) → builds foundational flavor.

• Cook vegetables with rice in broth → rice absorbs seasoning and creates hearty body.

• Add coconut milk and kale at the end → retains creaminess, vibrant color, and nutrition.

• Seasoning adjustments at the end allow for fine-tuning flavor without overpowering natural vegetable sweetness.

Recipe Info

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

Category: Soup

Cuisine: Fall / Comfort Food

Ingredients

For the Soup Base:

• 6 cups (1.4 L) vegetable stock (or chicken stock for non-vegan version)

• 1 cup (185 g) uncooked wild rice

• 8 oz (225 g) baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 1 large sweet potato (about 1 lb / 450 g), peeled and diced

• 1 small white onion, diced

• 1 bay leaf

• 1 ½ tbsp (22 g) Old Bay seasoning (or seasoning of choice)

Ingredient Notes:

• Vegetable stock: Provides a flavorful, plant-based liquid that acts as the foundation for the soup; homemade stock enhances depth.

• Wild rice: Adds a nutty flavor and chewy texture, making the soup hearty and satisfying.

• Mushrooms: Contribute earthy umami, enhancing the savory profile.

• Garlic & onion: Classic aromatics that build a fragrant base and enhance overall flavor.

• Carrots & celery: Add subtle sweetness and texture while balancing the richness of coconut milk.

• Sweet potato: Provides natural sweetness, creaminess when cooked, and a soft contrast to chewy rice.

• Bay leaf: Infuses gentle herbal notes during cooking.

• Old Bay seasoning: Adds warm, slightly spicy depth; can be substituted with thyme, smoked paprika, or other savory blends.

For the Creamy Finish:

• 1 (14 oz / 400 ml) can unsweetened coconut milk

• 2 large handfuls kale, chopped, stems removed

Ingredient Notes:

• Coconut milk: Adds richness and creamy texture without dairy, balancing the earthy vegetables and nutty rice.

• Kale: Provides color, nutrition, and a slight bitterness that offsets the natural sweetness of the root vegetables.

Seasoning:

• Sea salt, to taste

• Freshly cracked black pepper, to taste

Ingredient Notes:

• Adjust salt at the end to enhance all flavors without overpowering the natural sweetness of vegetables.

• Freshly cracked black pepper adds a subtle heat and aromatic complexity.

Step-by-Step Instructions

1. Prepare the Soup Base

Instant Pot Method:

1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot.

2. Stir to evenly distribute ingredients.

3. Seal the lid and set to high pressure for 25 minutes.

4. Allow natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.

5. Remove the bay leaf before adding the finishing ingredients.

Stovetop Method:

1. Heat 1 tbsp olive oil or butter in a large stockpot over medium heat.

2. Sauté onion for 5 minutes until soft and translucent.

3. Add garlic and cook 1–2 minutes until fragrant.

4. Add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, stock, and Old Bay seasoning. Stir to combine.

5. Bring to a simmer, then cover and cook on low heat for 30–40 minutes, stirring occasionally, until the rice is tender.

6. Remove the bay leaf before adding the final ingredients.

Editorial Notes:

• Sautéing onions and garlic first builds depth of flavor.

• Cooking wild rice directly in the broth allows the grains to absorb spices and develop a hearty, chewy texture.

• Both Instant Pot and stovetop methods achieve tender rice; choose based on convenience.

2. Finish the Soup

1. Stir in unsweetened coconut milk until fully incorporated.

2. Add chopped kale, stirring gently until just wilted.

3. Taste and adjust salt, pepper, and additional Old Bay if desired.

Editorial Notes:

• Adding coconut milk at the end preserves creaminess and prevents separation.

• Kale should remain vibrant and slightly firm to add texture and color contrast.

• Adjust seasoning at the end to balance sweetness from root vegetables and richness from coconut milk.

Texture and Flavor Profile

• Broth: Creamy, lightly spiced, and slightly sweet from root vegetables and coconut milk.

• Wild rice: Chewy and nutty, providing hearty substance to the soup.

• Vegetables: Sweet potatoes and carrots are soft and slightly creamy; mushrooms add earthy depth.

• Kale: Adds slight bitterness and chewy texture, balancing richness.

• Overall: The soup is savory, subtly spiced, and comforting, with a perfect balance of creaminess, sweetness, and umami.

Tips for Best Results

• Rinse wild rice thoroughly before cooking to remove excess starch and improve texture.

• Cut vegetables uniformly for even cooking.

• Use full-fat coconut milk for a richer, creamier broth.

• Do not overcook kale; add just before serving to retain color and nutrients.

• Season gradually; Old Bay seasoning is potent, so adjust at the end to taste.

• For meal prep, store rice and vegetables together, but add kale and coconut milk just before reheating to maintain texture.

Variations

1. Spiced Autumn Version – Add ½ tsp smoked paprika, ¼ tsp cayenne, or a pinch of nutmeg for a warmer, spiced profile.

2. Protein Boost – Stir in cooked chickpeas, lentils, or shredded rotisserie chicken for added protein.

3. Creamier Coconut Flavor – Use full-fat coconut milk or add a splash of unsweetened almond milk for extra creaminess.

4. Grain Swap – Replace wild rice with brown rice, farro, or quinoa for different textures.

5. Extra Vegetables – Include parsnips, butternut squash, or zucchini to increase variety and seasonal flavor.

Serving Suggestions

• Serve hot in large soup bowls with a side of crusty whole-grain bread or garlic toast.

• Garnish with fresh parsley or chives for color and subtle freshness.

• Pair with a light salad of arugula, apples, and toasted walnuts for a complete fall meal.

• Ideal for meal prep; reheat portions for cozy weeknight dinners.

Storage and Reheating

Storage:

• Store in an airtight container in the refrigerator for up to 4 days.

• Soup can also be frozen for up to 2 months; allow to cool completely before freezing.

Reheating:

• Reheat gently on the stovetop over medium-low heat, stirring occasionally.

• Add a splash of water or stock if the soup thickens too much.

• For best texture, add fresh kale and coconut milk after reheating if storing leftovers.

Nutrition Overview (per serving, approx.)

• Calories: 220 kcal

• Carbohydrates: 35 g

• Protein: 6 g

• Fat: 7 g

• Saturated Fat: 5 g

• Fiber: 5 g

• Sugar: 5 g

• Sodium: 620 mg (depending on stock)

• Vitamin A: 140% DV

• Vitamin C: 15% DV

• Calcium: 6% DV

• Iron: 10% DV

Editorial Note:

• The soup is nutrient-dense and vegan-friendly, providing fiber, vitamins, and minerals from seasonal vegetables and kale.

• Using low-sodium stock and adjusting seasoning allows better control of sodium content.

Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Yes, the soup can be made a day or two in advance. Store rice and vegetables together; add kale and coconut milk when reheating to retain texture.

Q: Can I use brown rice instead of wild rice?
A: Yes, brown rice is a suitable substitute, though cooking times may vary slightly. Adjust liquid and simmering time as needed.

Q: Is this soup gluten-free?
A: Yes, all ingredients are naturally gluten-free. Ensure your stock is gluten-free for certainty.

Q: Can I make this soup in a slow cooker?
A: Yes, combine all base ingredients in a slow cooker and cook on low for 6–8 hours, then stir in coconut milk and kale before serving.

Q: How can I make the soup extra creamy?
A: Add more coconut milk or a splash of unsweetened almond or oat milk. For richness, lightly mash a portion of cooked sweet potato into the broth.

This Autumn Wild Rice Soup is the ultimate cozy fall dish, blending nutty wild rice, hearty vegetables, and creamy coconut milk into a comforting, nutrient-rich bowl. With its layers of flavor—from earthy mushrooms to sweet root vegetables and lightly spiced broth—every spoonful offers warmth, satisfaction, and seasonal comfort. Perfect for meal prep, weeknight dinners, or entertaining guests, this vegan-friendly soup proves that autumn flavors can be both indulgent and wholesome. With the detailed steps, ingredient breakdown, and tips provided, home cooks of all skill levels can confidently create a restaurant-quality soup that’s both nourishing and delicious.

Autumn Wild Rice Soup

Emma Carter

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 8

Calories 220 kcal

Ingredients

  

• 6 cups vegetable stock or chicken stock
• 1 cup uncooked wild rice
• 8 oz baby bella mushrooms sliced
• 4 cloves garlic minced
• 2 medium carrots diced
• 2 celery ribs diced
• 1 large sweet potato about 1 lb, peeled and diced
• 1 small white onion diced
• 1 bay leaf
• 1 ½ tbsp Old Bay seasoning or seasoning of choice
• 1 14 oz can unsweetened coconut milk
• 2 large handfuls kale chopped, stems removed
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

 

• Prepare the base: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in a large pot or Instant Pot. Stir to combine.
• Cook the soup:
• Instant Pot method: Cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the bay leaf.
• Stovetop method: Heat 1 tbsp olive oil or butter in a large stockpot. Sauté onion for 5 minutes until soft. Add garlic and cook 1-2 minutes until fragrant. Add the remaining base ingredients, bring to a simmer, then cover and cook on low heat for 30–40 minutes until rice is tender.
• Finish the soup: Stir in coconut milk and kale. Season with salt, pepper, and extra Old Bay if desired.
• Serve: Ladle into bowls and serve warm.

Notes

A hearty, vegan-friendly soup packed with autumn vegetables, wild rice, and a creamy, spiced coconut broth. Perfect for meal prep or cozy weeknight dinners.