Description
Experience the ultimate seasonal comfort with this Cozy Autumn Wild Rice Soup. This plant-forward bowl combines the nutty, chewy texture of wild rice with earthy mushrooms, sweet potatoes, and colorful vegetables. Finished with a touch of creamy coconut milk for a silky mouthfeel, this nourishing soup is a perfect, balanced harmony of flavors designed to satisfy both the appetite and the soul on a crisp autumn evening.
Ingredients
6 cups vegetable or chicken-style stock
1 cup uncooked 100% wild rice
8 ounces baby bella mushrooms, sliced thinly
4 cloves garlic, minced finely
2 medium carrots, diced
2 ribs celery, diced
1 large sweet potato, peeled and cubed
1 small white onion, diced
1 bay leaf
1 1/2 tablespoons Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk
2 large handfuls fresh kale, stems removed and chopped
Fine sea salt and freshly cracked black pepper to taste
Instructions
In a large pot or Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the wild rice is tender and chewy.
Stir in the coconut milk and chopped kale.
Continue simmering for another 5 minutes until the kale is wilted and tender.
Remove the bay leaf and season with salt and pepper to taste before serving.
Notes
Ensure you use 100% wild rice for the best grain texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg