Warm up your fall evenings with this cozy and comforting wild rice soup. Filled with hearty vegetables like sweet potatoes, carrots, and mushrooms, plus creamy coconut milk, this soup is the perfect dish for a cool day. Whether you prepare it in an Instant Pot for convenience or on the stovetop for a slower simmer, this autumn-inspired soup is sure to become a new favorite.

Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 ½ tablespoons Old Bay seasoning
- 1 (14 oz) can unsweetened coconut milk (or cream option)
- 2 large handfuls of kale, chopped and thick stems removed
- Salt and pepper to taste
Instructions
Instant Pot Method:
- Combine Ingredients: In the Instant Pot, add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir to combine.
- Pressure Cook: Close the lid and set the Instant Pot to cook on high pressure for 25 minutes. Once the cooking time is up, let the pressure naturally release for 10 minutes before quick releasing any remaining pressure. Remove the lid and discard the bay leaf.
- Add Final Ingredients: Stir in the coconut milk and kale, adjusting seasoning with salt, pepper, and more Old Bay if desired.
- Serve: Serve warm and enjoy the comforting flavors!
Stovetop Method:
- Sauté Vegetables: Heat butter or olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened. Stir in garlic and cook for 1-2 more minutes.
- Combine Ingredients: Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well.
- Simmer: Bring the soup to a simmer, then reduce heat and cover. Let it simmer for 30-40 minutes, stirring occasionally, until the rice is tender.
- Add Final Ingredients: Stir in the coconut milk and kale. Adjust the seasoning with salt, pepper, and more Old Bay as desired.
- Serve: Serve warm for a cozy, filling meal!
Why You’ll Love This Recipe This wild rice soup is the epitome of autumn comfort food. With its rich coconut milk base and combination of seasonal vegetables, it’s nourishing and satisfying. Vegan and gluten-free, it’s an ideal dish for a wide range of dietary needs. Whether you’re preparing it quickly in the Instant Pot or letting it simmer on the stovetop, this cozy soup will keep you warm throughout the season.
Tips, Variations, and Substitutions
- Rice Substitutes: Brown rice or quinoa can be used in place of wild rice. Cooking times may vary depending on the rice you choose.
- Cream Options: Stick with coconut milk for a dairy-free version or opt for a dairy cream for a richer texture.
- Seasoning Variations: Swap Old Bay seasoning with Italian seasoning or curry powder for a different twist.
- Extra Veggies: Add fall vegetables like butternut squash or parsnips for more variety.
- Protein Additions: For added protein, consider adding beans like cannellini beans or cooked chicken.
Frequently Asked Questions
- Can I make this soup ahead of time? Yes, it tastes even better the next day! Store in the fridge for up to 3 days.
- Can I freeze this soup? Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Can I use regular rice instead of wild rice? Yes, you can substitute regular rice, but keep in mind it may change the texture and cooking time. Adjust the liquid accordingly.
Serving Suggestions
- Serve this soup with crusty bread or a warm loaf of sourdough for dipping.
- Pair it with a side salad of greens, nuts, and vinaigrette to balance the richness.
- Roast root vegetables like carrots and parsnips for a hearty and wholesome side.
This Cozy Autumn Wild Rice Soup is the perfect way to enjoy the flavors of fall. Its rich, creamy texture and hearty vegetables will keep you feeling cozy all season long. Enjoy!
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