Autumn Wild Rice Soup
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.