Description
Warm up with this Cozy Autumn Wild Rice Soup made with wild rice, sweet potatoes, and kale, delivering comforting flavors in a quick, easy recipe you’ll love for cozy nights.
Ingredients
Scale
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces 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 1/2 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly-cracked black pepper
Instructions
- Choose Instant Pot or stovetop method.
- For Instant Pot: Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay in the pot. Cook on high pressure for 25 minutes.
- For stovetop: Sauté onion in oil/butter, then add garlic and cook.
- Add the rest of the ingredients and simmer for 30-40 minutes until rice is tender.
- Stir in coconut milk and kale, adjusting seasoning to taste.
- Serve hot, garnished if desired.
Notes
Rinse wild rice before cooking to prevent gumminess.
For thickness adjustments, add more stock or water while reheating.
Adding lemon juice before serving can enhance flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg