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Autumn Wild Rice Soup with Vegetables and Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

This Cozy Autumn Wild Rice Soup is a comforting and hearty dish featuring fresh seasonal produce like sweet potato, kale, and baby bella mushrooms, combined with nutritious wild rice in a zesty, creamy broth made vegan using coconut milk. Perfect for chilly fall days, this soup is easy to prepare using either an Instant Pot or stovetop method and is naturally dairy-free, gluten-free, and vegan.

Ingredients

Soup Base

  • 6 cups vegetable stock (or chicken stock for non-vegan option)
  • 1 cup uncooked wild rice
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 small white onion, peeled and diced
  • 1 large sweet potato (about 1 pound), peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoons Old Bay seasoning

Creamy Finish

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 large handfuls kale, roughly chopped with thick stems removed
  • Fine sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Combine Base Ingredients: Add the vegetable stock, uncooked wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced onion, diced sweet potato, bay leaf, and Old Bay seasoning into the bowl of your Instant Pot. Stir everything briefly just to combine the ingredients evenly.
  2. Pressure Cook: Seal the Instant Pot lid and set to manual high pressure for 25 minutes. Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release to release any remaining pressure. Remove the lid and discard the bay leaf.
  3. Add Final Ingredients: Stir in the coconut milk and roughly chopped kale gently into the hot soup. Taste the soup and season with salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.
  4. Serve Warm: Ladle the soup into bowls while still warm and enjoy the comforting flavors of autumn in a bowl.
  5. Alternative Stovetop Method - Sauté Vegetables: In a large stockpot over medium-high heat, warm 1 tablespoon olive oil or butter. Add the diced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook another 1-2 minutes until fragrant, stirring occasionally.
  6. Add Base Ingredients for Stovetop: Pour in vegetable stock, then add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine and bring the mixture to a simmer.
  7. Simmer Soup: Once simmering, reduce heat to medium-low, cover the pot, and simmer for 30 to 40 minutes or until the wild rice is tender, stirring occasionally to prevent sticking.
  8. Add Coconut Milk and Kale: Stir in the coconut milk and kale, cook for an additional 3-5 minutes until the kale wilts. Adjust seasoning with salt, pepper, and extra Old Bay seasoning as needed.
  9. Serve Warm: Serve the soup hot, perfect for a cozy autumn meal.

Notes

  • Wild Rice: Using 100% wild rice gives the best texture and flavor. Cooking times may vary if using a wild rice blend or other varieties.
  • Alternate Cream Sauce: For a non-vegan creamy version, substitute coconut milk with 1 1/2 cups half and half, or prepare a cream sauce by melting 3 tablespoons butter over medium heat, whisking in 1/4 cup flour for one minute, then gradually whisking in 1 1/2 cups milk until smooth. Heat until thickened before adding to the soup after rice is cooked.
  • Seasoning: Old Bay seasoning can be adjusted according to taste; additional salt and pepper can be added as preferred.
  • Equipment: While the Instant Pot method is quicker, the soup is equally delicious when made on the stovetop.

Find it online: https://suerecipe.com/autumn-wild-rice-soup-with-vegetables-and-coconut-milk-recipe/