If you are looking for a soul-soothing meal to warm you up on chilly days, the Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe is a dream come true. This vibrant soup perfectly marries the earthy heartiness of wild rice with tender seasonal vegetables and the creamy, subtly sweet touch of coconut milk. Every spoonful offers a comforting blend of textures and flavors that feel like a warm hug, making it an absolute must-have for winter evenings or whenever you crave something nourishing and delicious. Whether you follow the vegan version or add your own twist, this soup delivers pure cozy magic in a bowl.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this soup truly special. Each component plays a vital role in building layers of flavor, creating a balanced and colorful dish that’s both satisfying and wholesome.
- 6 cups vegetable stock (or chicken stock): The flavorful foundation that brings the soup to life with its savory depth.
- 1 cup uncooked wild rice: Adds a nutty, chewy texture and hearty substance that makes the soup filling.
- 8 ounces baby bella mushrooms, sliced: Contributes an earthy richness that complements the vegetables beautifully.
- 4 cloves garlic, minced: Provides aromatic warmth and a gentle punch of flavor.
- 2 medium carrots, diced: Brings natural sweetness and vibrant color.
- 2 ribs celery, diced: Adds crunch and a herbal note to balance the sweet veggies.
- 1 large sweet potato, peeled and diced: Offers creaminess and subtle sweetness that enhances the broth.
- 1 small white onion, diced: Builds a mellow savory backbone when sautéed.
- 1 bay leaf: Infuses gentle herbal complexity as the soup simmers.
- 1 1/2 tablespoons Old Bay seasoning: Delivers a perfect blend of spices for a slight zest and warmth.
- 1 (14-ounce) can unsweetened coconut milk: Makes the broth luxuriously creamy with a faint tropical hint.
- 2 large handfuls of kale, roughly chopped: Adds earthiness, nutrition, and a pop of deep green color.
- Fine sea salt and freshly cracked black pepper: Essential seasonings to bring all flavors together harmoniously.
How to Make Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe
Step 1: Prepare Your Base Ingredients
Begin by combining the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. This mixture forms the flavorful heart of your soup and will simmer to tender perfection. Whether you’re using an Instant Pot or simmering on the stovetop, starting with fresh, diced vegetables ensures every bite bursts with wholesome goodness.
Step 2: Cook the Soup Until Tender
If using an Instant Pot, seal and cook on high pressure for 25 minutes, then allow a natural pressure release for 10 minutes before quick releasing the remainder. For stovetop enthusiasts, bring your pot to a simmer before lowering the heat to medium-low, covering, and letting the soup cook gently for 30 to 40 minutes. The wild rice should be soft but still slightly chewy, and the vegetables perfectly melded into the broth.
Step 3: Add Coconut Milk and Kale
Once the rice and vegetables are tender, stir in the creamy coconut milk and fresh chopped kale. This step is crucial as it brightens the soup’s flavor profile and adds luscious creaminess. The kale wilts gently in the warm broth, contributing both nutrition and a beautiful pop of color. Season with sea salt, freshly cracked black pepper, and an extra pinch of Old Bay seasoning if desired, then give it a gentle stir to combine all the flavors.
Step 4: Final Touches
Before serving, remove the bay leaf and taste for final seasoning adjustments. This is your moment to make the soup perfectly suited to your palate. The combination of spices, creamy coconut milk, hearty rice, and vibrant vegetables creates a bowl that’s anything but ordinary — it’s the very essence of comfort food.
How to Serve Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe
Garnishes
Top your bowl with a sprinkle of freshly chopped parsley or a few toasted pumpkin seeds for a crunchy contrast. A drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can also brighten the flavors wonderfully. Garnishes add a finishing touch that takes this cozy soup from lovely to unforgettable.
Side Dishes
This soup pairs beautifully with warm crusty bread or soft dinner rolls that you can dip into the creamy broth. For a heartier meal, consider serving alongside a fresh green salad tossed in a tangy vinaigrette. Together, they make a satisfying meal that’s perfect for a cold day.
Creative Ways to Present
For a special presentation, serve the soup in small, individual cast iron bowls or hollowed-out mini pumpkins for that festive winter feel. You can also layer the soup in clear glass mugs to show off the colorful veggies and wild rice. These little details turn a humble bowl of soup into an experience that feels warm and celebratory.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and flavor. The wild rice will continue to absorb the broth, so the soup will thicken slightly over time — just stir in a splash of water or stock when reheating to loosen it up.
Freezing
You can freeze the Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe for up to 3 months. Use freezer-safe containers or bags, leaving some space for expansion. Note that kale’s texture may soften upon thawing, so consider adding a fresh handful after reheating if you want that bright green crunch.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling to keep the coconut milk from separating. You can add a little extra coconut milk or broth during reheating to revive the creamy consistency and fresh flavors that make this soup so special.
FAQs
Can I use white rice instead of wild rice?
Absolutely! While wild rice offers a unique nutty flavor and chewy texture, white rice will make the soup creamier and softer. Adjust cooking times accordingly, as white rice often cooks faster.
Is this soup suitable for vegan diets?
Yes, this Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe is entirely plant-based when made with vegetable stock and coconut milk. If you prefer a cream sauce version, use dairy alternatives or adjust accordingly to keep it vegan-friendly.
Can I add protein to this soup?
Definitely! Diced tofu, chickpeas, or shredded chicken can be stirred in during the last few minutes of cooking to make it more substantial while keeping the balance of flavors intact.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, creamy cashew milk or any unsweetened dairy or plant-based cream will work well to provide that luscious texture with a milder flavor.
How spicy is the Old Bay seasoning in this recipe?
Old Bay adds a gentle warmth and savory complexity without being overly spicy. If you prefer less heat, start with a smaller amount and adjust to taste after cooking.
Final Thoughts
There is something incredibly comforting about a warm bowl of this Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe. It’s the kind of dish that makes you want to curl up with a book or gather around the table with family and friends. I encourage you to try making it yourself—you’ll love how easy the ingredients come together to create something truly special. This soup isn’t just food; it’s a cozy experience you can taste and feel, perfect for brightening the darkest winter days.
Print
Cozy Winter Wild Rice Soup with Vegetables and Coconut Milk Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
This Cozy Winter Wild Rice Soup is a comforting and hearty dish perfect for chilly days, featuring nutty wild rice, a medley of fresh vegetables, and a creamy, zesty broth enriched with coconut milk. The soup is adaptable with both vegan and creamy variations, offering a wholesome and flavorful bowl of warmth.
Ingredients
Base Ingredients
- 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 (about 1 pound), peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or alternative cream sauce option)
- 2 large handfuls kale, roughly chopped, thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- Optional: 1 tablespoon butter or olive oil for sautéing (Stovetop method only)
Instructions
- Combine Base Ingredients: In the bowl of your Instant Pot or a large stockpot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients evenly.
- Pressure Cook (Instant Pot Method): Seal the Instant Pot lid and set to manual high pressure for 25 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the lid and discard the bay leaf.
- Sauté Vegetables (Stovetop Method): Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Add minced garlic and sauté 1-2 more minutes until fragrant.
- Simmer (Stovetop Method): Add the prepared base ingredients to the stockpot with sautéed veggies. Stir to combine, bring to a simmer, then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, stirring occasionally until the wild rice is tender.
- Add Final Ingredients: Stir in the coconut milk and chopped kale gently into the cooked soup. Heat through and adjust seasoning with salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.
- Serve: Ladle the warm soup into bowls and enjoy the creamy, hearty flavors perfect for a cozy winter meal.
Notes
- Wild rice can be rinsed before cooking to remove debris.
- The coconut milk gives a creamy texture and makes this soup vegan; alternatively, use a cream sauce or dairy for a richer version.
- Old Bay seasoning adds zesty depth, but adjust quantity according to your spice preference.
- For added protein, consider stirring in cooked shredded chicken or tofu.
- This soup stores well and tastes even better the next day as flavors meld.
- When using the stovetop method, stirring occasionally prevents the rice from sticking to the pot.
