This Cozy Autumn Wild Rice Soup is the ultimate comfort food for cool weather. Packed with wholesome ingredients like wild rice, mushrooms, sweet potato, and kale, this hearty soup is a nourishing blend of textures and flavors. It’s made creamy with coconut milk, keeping it dairy-free and vegan-friendly. Perfect for weeknight dinners, meal prep, or as a make-ahead freezer meal, this wild rice soup is ideal for anyone seeking a comforting and nutritious fall recipe. Enjoy the taste of autumn in every bowl!
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 ribs celery, diced
- 1 large sweet potato (about 1 lb), peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1½ tbsp Old Bay seasoning
- 1 (14 oz) can unsweetened coconut milk (or see cream sauce option below)
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt and freshly-cracked black pepper, to taste
Instructions
Instant Pot (Pressure Cooker) Method
- Prepare Base Ingredients:
In the bowl of an Instant Pot, add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine all ingredients. - Pressure Cook:
Secure the lid and cook on manual (high pressure) for 25 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes before carefully venting to release any remaining pressure. Open the lid and discard the bay leaf. - Finish the Soup:
Stir in the coconut milk and kale until well combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired. - Serve:
Ladle the soup into bowls, serve warm, and enjoy the cozy flavors of autumn!
Why You’ll Love This Recipe
This Cozy Autumn Wild Rice Soup is perfect for chilly days. It’s hearty, filled with nourishing vegetables, and has a creamy, comforting texture. The addition of coconut milk adds a velvety richness without dairy, making it a great vegan option. It’s easy to prepare and ideal for busy weeknights or meal prep.
Tips
- Use Fresh Ingredients: Fresh veggies and herbs elevate the flavor of this soup.
- Adjust Cooking Time for Wild Rice: If using a rice blend, adjust the cooking time as wild rice may need longer.
- Natural Pressure Release: Letting the Instant Pot naturally release for 10 minutes helps lock in flavors.
Variations and Substitutions
- Protein Additions: Add cooked shredded chicken or chickpeas for extra protein.
- Swap the Kale: Substitute with spinach or Swiss chard if preferred.
- Dairy Option: Use heavy cream or a homemade roux instead of coconut milk for a creamier, non-vegan option.
FAQs
Can I make this soup on the stovetop?
Yes, simply simmer on medium heat for about 45-50 minutes until the rice is cooked and tender.
Is this soup freezer-friendly?
Absolutely! Store in an airtight container and freeze for up to 3 months. Thaw and reheat on the stovetop.
Can I use a rice blend?
Yes, but adjust the cooking time since wild rice requires longer cooking.
Serving Suggestions
Serve this soup with crusty bread, a side salad, or topped with fresh herbs for added flavor. It’s a cozy dish perfect for family dinners or meal prep.
Enjoy this warm, nourishing wild rice soup packed with autumn-inspired flavors!
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