Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly fall days. Packed with nutrient-rich vegetables, earthy wild rice, and infused with the warm flavors of Old Bay seasoning and coconut milk, this soup is both flavorful and nourishing. It can be easily prepared using an Instant Pot for convenience or made on the stovetop, making it a versatile recipe for any home cook seeking a wholesome, seasonal meal.

Ingredients

Units Scale

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 (or cream sauce alternative)
2 large handfuls kale, roughly chopped with thick stems removed
Fine sea salt and freshly cracked black pepper, to taste
1 tablespoon butter or olive oil (for stovetop method)

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Instructions

Combine base ingredients. In the Instant Pot, add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine all ingredients evenly. For stovetop, heat butter or olive oil in a large stockpot over medium-high heat, sauté onion for 5 minutes until translucent, add garlic and cook for 1-2 minutes until fragrant.
Pressure cook or simmer. Instant Pot: Cover and cook on manual high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before quick releasing the rest. Remove lid and discard bay leaf. Stovetop: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the sautéed veggies. Stir, bring to simmer, then reduce to medium-low heat. Cover and cook for 30 to 40 minutes until rice is tender, stirring occasionally.
Add final ingredients. Stir in the coconut milk and kale gently until combined. Taste and adjust seasonings with salt, pepper, and extra Old Bay seasoning if desired.
Serve. Ladle the soup into bowls and serve warm for a cozy autumn meal.

Notes

The recipe can be made with either vegetable or chicken stock depending on preference or dietary needs.
For a richer texture, use the cream sauce option instead of coconut milk if preferred.
If using stovetop method, sautéing the onion and garlic adds a deeper flavor base to the soup.
Letting the Instant Pot release pressure naturally helps prevent overcooking the rice and vegetables.
Kale can be substituted with spinach or Swiss chard if desired.
The soup stores well in the refrigerator for up to 4 days and freezes well for up to 2 months.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 4g
Sodium: 620mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg