Cozy Autumn Wild Rice Soup – Creamy, Hearty & Nourishing

As the days get cooler, nothing warms you up quite like a bowl of this Cozy Autumn Wild Rice Soup. Packed with mushrooms, carrots, sweet potato, kale, and hearty wild rice, all simmered in a creamy coconut broth, it’s the ultimate fall comfort food. Save this Pin so you can bring cozy vibes to your kitchen all season long!

Why you’ll love it

• Vegan-friendly and naturally gluten-free
• Creamy coconut broth balances savory flavors
• Packed with seasonal veggies and hearty rice
• Perfect for meal prep and weeknight dinners

Ingredients

• 6 cups vegetable stock (or chicken stock)
• 1 cup 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 onion, diced
• 1 bay leaf
• 1 ½ Tbsp Old Bay seasoning
• 1 (14 oz) can coconut milk
• 2 handfuls kale, chopped
• Salt & pepper

How to make it (Stovetop)

1. Sauté onion and garlic until fragrant.
2. Add broth, rice, mushrooms, carrots, celery, sweet potato, bay leaf, Old Bay. Simmer 35–40 mins until rice is tender.
3. Stir in coconut milk and kale. Season to taste.
4. Serve warm with crusty bread.

Variations

• Add shredded chicken for a protein boost
• Swap kale with spinach or collards
• Use Italian seasoning instead of Old Bay

Serving ideas

Serve with toasted baguette or cornbread and a fresh salad.

Storage

Keeps up to 4 days in the fridge. Soup thickens as it cools—add broth when reheating. Freezer-friendly up to 3 months.

✨ Don’t forget to Save this Pin so you can enjoy this cozy recipe all autumn long!

Cozy Autumn Wild Rice Soup – Creamy, Hearty & Nourishing

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• Author: Chef Emma
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Cozy Autumn Wild Rice Soup is creamy, hearty, and filled with mushrooms, sweet potatoes, carrots, kale, and nutty wild rice. The coconut milk broth makes it vegan-friendly while keeping it rich and satisfying. Perfect for fall nights!

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Ingredients

Scale 1x2x3x

• 6 cups vegetable stock
• 1 cup 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 onion, diced
• 1 bay leaf
• 1 ½ Tbsp Old Bay seasoning
• 1 (14 oz) can coconut milk
• 2 handfuls kale, chopped
• Salt & pepper

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Instructions

1. Sauté onion and garlic until fragrant.
2. Add broth, rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Simmer 35–40 mins until rice is tender.
3. Stir in coconut milk and kale. Season to taste.
4. Serve warm with crusty bread.

Notes

For a non-vegan version, swap coconut milk with heavy cream. Add shredded chicken for extra protein. Soup thickens as it cools—add broth when reheating.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 6g
• Sodium: 690mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg

Keywords: wild rice soup, autumn soup, vegan comfort food, creamy soup