Name: Fall Recipes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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 (about 1 pound).; 1 small white onion, diced.; 1 bay leaf.; 1 1/2 tablespoon Old Bay seasoning.; 1 (14-ounce) can unsweetened coconut milk.; 2 large handfuls of kale, roughly chopped with thick stems removed.; Fine sea salt and freshly-cracked black pepper.

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.

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!

VARIATIONS

Protein Boost: Add shredded chicken or turkey to make it a heartier meal, or stir in cooked tofu or beans for a plant-based protein option.
Different Grains: Swap wild rice with quinoa, farro, or barley for a unique texture and flavor.
Spicy Twist: For a little heat, sprinkle in red pepper flakes or add a dash of cayenne pepper.
Creamier Option: Use heavy cream or half-and-half instead of coconut milk for a richer, more decadent version of the soup.
Vegetable Add-ins: Feel free to add extra vegetables like spinach, butternut squash, or zucchini for more texture and flavor variety.

Serving and Storage Tips

This Cozy Autumn Wild Rice Soup is best served warm, straight from the pot. It pairs beautifully with crusty bread or a fresh salad on the side for a complete meal.
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or water to loosen the soup as it thickens when chilled.
For freezing, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

You can easily customize this soup by adding your favorite vegetables or proteins. For a heartier meal, try adding cooked chicken, turkey, or even tofu.
If you prefer a creamier texture, substitute the coconut milk with heavy cream or half-and-half for a richer flavor.
For a more pronounced spice flavor, feel free to increase the amount of Old Bay seasoning or add a pinch of cayenne pepper for a bit of heat.

Tips from well-known chefs

Chef Ina Garten: “For an extra boost of flavor, roast the sweet potatoes before adding them to the soup. Roasting brings out their natural sweetness and adds depth to the dish.”
Chef Jamie Oliver: “Try using different grains, like barley or farro, for an interesting twist on texture. Wild rice is great, but swapping grains can make this soup versatile year-round.”
Chef Yotam Ottolenghi: “Don’t forget to taste and adjust seasoning right at the end, especially with the coconut milk. It balances the flavors, so salt and pepper are crucial.”