Description

This Cozy Autumn Wild Rice Soup features a rich blend of earthy flavors and creamy coconut milk, making it the ultimate comfort food for chilly nights. With hearty wild rice, sweet potatoes, and kale, this nourishing soup is not just easy to prepare but also visually appealing and adaptable to various dietary needs, perfect for family dinners or meal prep!

Ingredients

Scale

3 cups vegetable stock
1 cup uncooked wild rice
2 cups baby bella mushrooms, sliced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 sweet potato, peeled and diced
1 white onion, diced
1 bay leaf
1 tbsp Old Bay seasoning
1 can (13.5 oz) coconut milk
2 cups kale, chopped
Coarse sea salt to taste
Freshly cracked black pepper to taste

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Instructions

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in Instant Pot or stockpot.
For Instant Pot, seal lid and cook on high pressure for 25 minutes; then let pressure release naturally for 10 minutes before releasing remaining pressure.
For stovetop, pour in stock and other ingredients, bring to a simmer, cover, and cook on medium-low for 30-40 minutes until rice is tender.
Stir in coconut milk and kale, season with salt and pepper to taste, and add more Old Bay if desired.
Serve in bowls with crusty bread or salad.

Notes

Store cooled soup in an airtight container in the fridge for 4-5 days.
Freezing is an option for up to three months; ensure it cools completely before freezing.
To reheat, thaw overnight in the fridge and warm on the stovetop, adding stock or water as needed to adjust consistency.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg