Cozy Autumn Wild Rice Soup Recipe
This Cozy Autumn Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Packed with nutrient-rich vegetables, wild rice, and a creamy coconut milk base, this soup delivers warmth and depth of flavor enhanced by aromatic Old Bay seasoning and fresh kale. Ideal for a wholesome lunch or light dinner, it’s both dairy-free and vegetarian-friendly, bringing rustic seasonal tastes in every comforting spoonful.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
- fine sea salt and freshly-cracked black pepper, to taste
Vegetables
- 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
- 2 large handfuls kale, roughly chopped with thick stems removed
Creaminess
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
Instructions
- Prepare the Vegetables
Begin by peeling and dicing the sweet potato, onion, carrots, and celery. Slice the baby bella mushrooms and mince the garlic. Roughly chop the kale, ensuring the tough stems are removed for a tender texture.
- Sauté Aromatics and Vegetables
In a large pot or Dutch oven over medium heat, add a splash of oil or a little broth. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Then stir in the mushrooms, carrots, and celery, cooking until they start to soften, approximately 5 minutes.
- Add Stock and Seasonings
Pour in the vegetable stock (or chicken stock) and add the wild rice, bay leaf, and Old Bay seasoning. Stir well to combine, then bring the mixture to a gentle boil.
- Simmer the Soup
Reduce heat to low, cover the pot, and let the soup simmer for about 45-50 minutes until the wild rice is tender and the sweet potatoes are cooked through. Stir occasionally to prevent sticking.
- Add Coconut Milk and Kale
Once the rice and vegetables are tender, stir in the can of unsweetened coconut milk and add the chopped kale. Cook uncovered for another 5-7 minutes until the kale wilts and the soup is heated through.
- Season to Taste
Remove the bay leaf, then taste the soup and adjust seasoning with fine sea salt and freshly cracked black pepper as needed.
- Serve
Ladle the hearty wild rice soup into bowls and serve warm. It pairs beautifully with crusty bread for an extra cozy meal.
Notes
- For a creamier texture, substitute coconut milk with a homemade cream sauce made from cashews or a béchamel if dairy is preferred.
- Wild rice can be soaked for a few hours beforehand to reduce cooking time.
- Leftover soup keeps well refrigerated for up to 4 days and freezes nicely for up to 2 months.
- For added protein, stir in cooked shredded chicken or white beans.
- Adjust Old Bay seasoning according to taste if you prefer less spice.
Keywords: wild rice soup, autumn soup, vegetarian soup, hearty soup, coconut milk soup, kale soup, healthy soup
Find it online: https://busyrecipe.com/cozy-autumn-wild-rice-soup-recipe/