Cozy Autumn Wild Rice Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cups vegetable 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 450g)
08 -
1 small white onion, diced
09 -
1 bay leaf
10 -
1 1/2 tablespoon Old Bay seasoning
→ Finishing Ingredients
11 -
1 (400ml) 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
14 -
1 tablespoon butter or olive oil (for stovetop method)
# Instructions:
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Stir in the coconut milk and kale, adjusting seasoning as needed. Serve warm.
# Notes:
01 -
This soup can be made in either an Instant Pot or on the stovetop depending on your preference and available equipment.
02 -
The coconut milk adds creaminess without dairy, but you can substitute with heavy cream if dairy isn't a concern.