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Cozy Autumn Wild Rice Soup Recipe

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4 from 84 reviews

Cozy Autumn Wild Rice Soup is a comforting and hearty dish featuring fresh seasonal vegetables, earthy wild rice, and a creamy, zesty broth made with coconut milk. This vegan-friendly soup is perfect for chilly days and can be prepared using an Instant Pot for convenience or on the stovetop for traditional simmered flavors.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Base 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 (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning

Final Ingredients

  • 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

Optional for Stovetop Method

  • 1 tablespoon butter or olive oil (for sautéing)

Instructions

  1. Combine base ingredients: In the Instant Pot bowl or a large stockpot, combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning. Stir briefly to combine the ingredients evenly.
  2. Pressure cook (Instant Pot method): Seal the Instant Pot and cook on manual (high pressure) for 25 minutes. Once cooking is complete, allow the pot to naturally release pressure for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the lid and discard the bay leaf.
  3. Sauté vegetables (Stovetop method): In a large stockpot over medium-high heat, heat 1 tablespoon butter or olive oil. Add the diced onion and sauté for 5 minutes until soft and translucent. Add garlic and cook an additional 1-2 minutes until fragrant.
  4. Simmer (Stovetop method): Add the combined base ingredients to the sautéed onions and garlic. Stir to combine. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes until the wild rice is tender, stirring occasionally.
  5. Add final ingredients: Stir the unsweetened coconut milk and chopped kale into the cooked soup. Mix gently until incorporated. Season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired, adjusting to taste.
  6. Serve: Ladle the warm soup into bowls and enjoy cozy autumn flavors.

Notes

  • You can substitute chicken stock for vegetable stock if not making the vegan version.
  • For a non-vegan creamy option, consider using a cream sauce instead of coconut milk.
  • If using the stovetop method, adding butter or olive oil enhances flavor in the sauté step.
  • Wild rice may require rinsing before cooking to remove impurities.
  • This soup keeps well for up to 4 days in the refrigerator and freezes nicely.
  • Adjust seasoning to taste, especially salt and Old Bay seasoning, as the broth choice impacts sodium levels.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/cozy-autumn-wild-rice-soup-recipe/