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!
Ingredients
Scale
- 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
Instructions
- Sauté onion and garlic until fragrant.
- Add broth, rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Simmer 35–40 mins until rice is tender.
- Stir in coconut milk and kale. Season to taste.
- 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