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.
