Description
This Cozy Autumn Wild Rice Soup is a comforting, hearty dish featuring seasonal vegetables, wild rice, and a creamy broth. Perfect for chilly fall days, it’s packed with sweet potatoes, kale, mushrooms, and aromatic spices. Naturally gluten-free and easily adaptable for vegan diets, this one-pot soup is a must-try for cozy dinners.
Ingredients
- 1 cup wild rice
- 6 cups vegetable stock
- 1 medium sweet potato, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1 bay leaf
- 1 cup coconut milk or heavy cream
- 2 cups fresh kale, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened. Stir in garlic and mushrooms; cook until fragrant.
- Add Broth and Rice: Pour in vegetable stock, then add wild rice, sweet potatoes, Old Bay seasoning, and bay leaf. Bring to a simmer.
- Simmer: Cover and cook until the wild rice is tender, stirring occasionally (about 45 minutes).
- Incorporate Creaminess: Stir in coconut milk or heavy cream. Add kale and cook until wilted.
- Season and Serve: Remove the bay leaf, adjust seasoning with salt and pepper, and serve warm.
Notes
- Use 100% wild rice for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat with additional broth or water to maintain consistency.
- Customize by adding shredded chicken, beans, or smoked paprika for extra protein and depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
