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Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is a comforting and hearty dish perfect for fall. Packed with nutritious ingredients like wild rice, mushrooms, sweet potatoes, and kale, it’s a healthy and flavorful way to warm up as the weather cools down. This soup has a rich base made with coconut milk, which adds creaminess without any dairy, making it a great option for those who are vegan or dairy-free. Whether you’re preparing it on the stovetop or in the Instant Pot, this soup is easy to make and can be customized with your favorite vegetables or proteins. Serve it with crusty bread for a complete meal.

Paolina baker
Updated on Monday 25 November 2024
A close-up of a bowl of creamy soup filled with wild rice, colorful diced vegetables, and herbs.
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A close-up of a bowl of creamy soup filled with wild rice, colorful diced vegetables, and herbs. Pin it
A close-up of a bowl of creamy soup filled with wild rice, colorful diced vegetables, and herbs. | Quickierecipe.com

Cozy Autumn Wild Rice Soup is the perfect dish to enjoy on a crisp fall day. This hearty and warming soup combines wholesome ingredients like wild rice, sweet potatoes, kale, and mushrooms, all simmered together in a rich, creamy coconut milk base. The result is a comforting bowl of soup that’s both nutritious and filling. Whether you’re cooking this soup for a cozy family dinner or preparing it for a gathering, it’s sure to be a hit.

INGREDIENTS

  • 6 cups vegetable stock (or chicken stock): The flavorful base that adds richness to the soup. You can use vegetable stock for a vegan version or chicken stock for more depth.
  • 1 cup uncooked wild rice: Adds a chewy, nutty texture and makes the soup more filling.
  • 8 ounces baby bella mushrooms, sliced: These mushrooms add an earthy flavor and extra heartiness to the dish.
  • 4 cloves garlic, minced: Infuses the soup with a savory, aromatic flavor.
  • 2 medium carrots, diced: Adds a natural sweetness and vibrant color to the soup.
  • 2 ribs celery, diced: Adds crunch and flavor to the base of the soup.
  • 1 large sweet potato, peeled and diced: A seasonal addition that brings sweetness and a creamy texture.
  • 1 small white onion, diced: Adds flavor and depth to the soup.
  • 1 bay leaf: Enhances the soup's flavor with subtle herbal notes.
  • 1 1/2 tablespoon Old Bay seasoning: A blend of spices that adds warmth and complexity.
  • 1 (14-ounce) can unsweetened coconut milk: Makes the soup creamy and rich while keeping it dairy-free.
  • 2 large handfuls of kale, roughly chopped: Adds a boost of nutrients and a slightly bitter, earthy flavor.
  • Fine sea salt and freshly-cracked black pepper: Season to taste, bringing all the flavors together.

WHY YOU'LL LOVE THIS COZY AUTUMN WILD RICE SOUP

  • Hearty and Nourishing: This soup is packed with nutrient-rich ingredients like wild rice, kale, and sweet potatoes, making it a wholesome meal that’s both filling and flavorful.
  • Rich, Creamy Texture: Thanks to the coconut milk, you get a luxurious, creamy texture without any dairy, perfect for those following a vegan or dairy-free diet.
  • Warm and Comforting: The combination of earthy mushrooms, Old Bay seasoning, and garlic creates a cozy, warm flavor profile that’s ideal for chilly autumn days.
  • Easy to Customize: This soup can easily be tailored to your taste by swapping in different vegetables or grains, making it a versatile dish that suits everyone’s preferences.
  • Perfect for Meal Prep: It stores and reheats well, so you can make a big batch and enjoy it throughout the week, making it convenient for busy schedules.

INSTRUCTIONS

Instant Pot (Pressure Cooker) Method:
1. Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of the Instant Pot. Stir briefly to combine.
2. Cover the Instant Pot and cook on manual (high pressure) for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release the remaining pressure. Remove the lid and discard the bay leaf.
3. Add the coconut milk and kale to the soup, stirring gently until combined. Taste and season with salt, pepper, and any extra Old Bay seasoning if desired.
4. Serve the soup warm and enjoy!
Stovetop Method:
1. Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
3. Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 30 to 40 minutes, or until the wild rice is tender, stirring occasionally.
4. Add the coconut milk and kale to the soup, stirring gently until combined. Taste and adjust seasoning with salt, pepper, and additional Old Bay seasoning if needed.
5. Serve warm and enjoy!
A bowl of creamy soup featuring orange squash, mushrooms, kale, and wild rice, accompanied by garlic cloves and a dark cloth on a marble surface. Pin it
A bowl of creamy soup featuring orange squash, mushrooms, kale, and wild rice, accompanied by garlic cloves and a dark cloth on a marble surface. | Quickierecipe.com

Fall Recipes

Cozy Autumn Wild Rice Soup is a delicious, hearty soup made with wild rice, mushrooms, sweet potatoes, and kale in a rich coconut milk base. It's the perfect dish to warm you up on a chilly fall day!

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 6 cups vegetable stock (or chicken stock).
02 1 cup uncooked wild rice.
03 8 ounces baby bella mushrooms, sliced.
04 4 cloves garlic, minced.
05 2 medium carrots, diced.
06 2 ribs celery, diced.
07 1 large sweet potato, peeled and diced (about 1 pound).
08 1 small white onion, diced.
09 1 bay leaf.
10 1 1/2 tablespoon Old Bay seasoning.
11 1 (14-ounce) can unsweetened coconut milk.
12 2 large handfuls of kale, roughly chopped with thick stems removed.
13 Fine sea salt and freshly-cracked black pepper.

Instructions

Step 01

Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot. Stir to combine. Set the Instant Pot to manual (high pressure) and cook for 25 minutes. Let it naturally release pressure for 10 minutes, then quick release any remaining pressure. Remove the bay leaf. Stir in the coconut milk and chopped kale, adjusting seasoning with salt, pepper, or additional Old Bay as needed. Serve warm.

Step 02

Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook for another 1-2 minutes until fragrant. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 30-40 minutes until the rice is tender, stirring occasionally. Stir in the coconut milk and kale, adjusting seasoning as needed. Serve warm.

Notes

  1. This soup can be made vegan or dairy-free by using coconut milk. For a creamier option, you can use heavy cream instead.
  2. If you prefer a thicker soup, you can increase the amount of wild rice.
  3. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the soup reheats well.

Tools You'll Need

  • Instant Pot.
  • Large stockpot.
  • Medium-high heat source.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 10g
  • Total Carbohydrate: 30g
  • Protein: 6g