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In place of the coconut milk, you can either add 1 1/2 cups half and half Recipe

In place of the coconut milk, you can either add 1 1/2 cups half and half Recipe

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5.2 from 20 reviews

Cozy Autumn Wild Rice Soup is a comforting dish that combines fresh seasonal produce, hearty wild rice, and a zesty creamy broth. This vegan version is full of flavor and perfect for chilly days.

Ingredients

Base Ingredients:

  • 6 cups vegetable stock (or chicken 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

Final Ingredients:

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 large handfuls of kale, roughly chopped with stems removed
  • Fine sea salt and freshly-cracked black pepper

Instructions

  1. Instant Pot (Pressure Cooker) Method: Combine base ingredients in Instant Pot. Pressure cook for 25 minutes. Add final ingredients. Serve warm.
  2. Stovetop Method: Sauté veggies, add base ingredients, simmer until rice is tender, add final ingredients. Serve warm.

Notes

  • Wild rice: Cooking time may vary with different rice types.
  • Alternate cream sauce: Replace coconut milk with half and half or make a cream sauce separately.
  • Crock-Pot Option: Not recommended due to inconsistencies.

Nutrition