Description
Cozy Up to the Flavors of Autumn with This Wild Rice Soup
Ingredients
- 6 cup vegetable stock
- 1 cup uncooked wild rice
- 8 ounce 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
- 1 can (14 ounce) unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Salt and freshly-cracked black pepper, to taste
Instructions
1. In a large pot or Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Gently stir everything together to get those flavors mingling.
2. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for 30-40 minutes (or follow your Instant Pot’s instructions: high pressure for ~25 minutes, then natural release) until the rice and vegetables are tender and cooked through.
3. Once the rice is nice and tender, remove the bay leaf. Stir in the coconut milk, then add the chopped kale. Let it cook for a few more minutes, just until the kale has wilted and everything is warmed through.
4. Take a taste and adjust the seasoning with salt and freshly cracked black pepper as needed. Serve this Autumn Wild Rice Soup warm and enjoy the comforting flavors of the season.
Notes
This Autumn Wild Rice Soup is versatile; you can customize it with seasonal vegetables you enjoy. Consider adding butternut squash, zucchini, or parsnips for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 0 milligrams