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–+ servings

Cozy Autumn Wild Rice Soup

A creamy, hearty soup featuring nutty wild rice, velvety coconut milk, and vibrant seasonal vegetables, perfect as comforting fall meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 cups vegetable stock or chicken stock
  • 1 cup uncooked wild rice *Can substitute long-grain brown 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; about 1 pound
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1.5 tablespoons Old Bay seasoning Cajun spice can be used as an alternative
  • 14 ounces unsweetened coconut milk or substitute heavy cream for a richer finish
  • 2 large handfuls kale roughly chopped with thick stems removed; substitute spinach if preferred
  • Fine sea salt and freshly-cracked black pepper to taste

Equipment

  • Instant Pot
  • large pot
  • wooden spoon

Method
 

Instant Pot (Pressure Cooker) Method
  1. Turn on the sauté function of the Instant Pot and add a splash of stock. Sauté the onion, garlic, carrots, celery, and mushrooms until aromatic and softened (about 4-5 minutes).
  2. Add the sweet potato, rinsed wild rice, bay leaf, Old Bay seasoning, and remaining vegetable stock. Stir well to combine.
  3. Seal the lid and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  4. Stir in the coconut milk and chopped kale. Season with salt and freshly cracked black pepper to taste. Serve warm and enjoy!
Stovetop Method
  1. In a large pot, heat a splash of stock over medium heat. Add the onion, garlic, carrots, celery, and mushrooms. Sauté until softened and fragrant (about 5-6 minutes).
  2. Add the sweet potato, rinsed wild rice, bay leaf, Old Bay seasoning, and stock. Stir to combine, then bring to a boil.
  3. Reduce the heat to low, cover, and simmer for 45-50 minutes or until the sweet potatoes are fork-tender and the wild rice is fully cooked.
  4. Stir in the coconut milk and kale. Season with sea salt and black pepper to taste. Serve warm and enjoy the comforting flavors of autumn!

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 6gSodium: 920mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 90mgIron: 3mg

Notes

This soup is comforting, flavorful, and hearty for chilly autumn days. Store refrigerated leftovers for up to 5 days or freeze portions for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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