Description
Embrace the crisp air with this soul-warming, plant-forward wild rice soup. Featuring earthy wild rice, tender sweet potatoes, and savory mushrooms, this hearty meal is elevated by fragrant aromatics and a zesty blend of Old Bay seasoning. A splash of creamy coconut milk provides a luxurious, velvety finish, making it a perfectly balanced, nutrient-dense bowl of comfort that tastes even better as leftovers for your weekly meal prep.
Ingredients
6 cups vegetable stock
1 cup uncooked wild rice, rinsed well
8 ounces baby bella mushrooms, thinly sliced
4 cloves garlic, finely minced
2 medium carrots, peeled and diced
2 ribs celery, diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 small white onion, finely diced
1 dried bay leaf
1 1/2 tablespoons Old Bay seasoning
1 can (14-ounce) unsweetened coconut milk
2 cups chopped kale leaves
Instructions
In a large pot or Instant Pot, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover.
Cook for 45-50 minutes, or until the wild rice is tender and the vegetables are soft.
Stir in the coconut milk and chopped kale, cooking for an additional 3-5 minutes until the kale is wilted and the soup is heated through.
Remove the bay leaf before serving.
Notes
This soup is excellent for meal prep as the flavors deepen overnight in the refrigerator. Store in an airtight container for up to 4 days. If the soup thickens too much upon reheating, add a splash of vegetable broth to adjust the consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg