Description
A comforting warm wild rice bowl with fall vegetables, creamy coconut milk, and earthy mushrooms, perfect for chilly days.
Ingredients
- 1 small white onion, finely chopped
- 6 cups vegetable broth
- 1 cup uncooked wild rice
- 1 large sweet potato, peeled and cubed (about 1 pound)
- 8 ounces baby bella mushrooms, sliced
- 2 medium carrots, finely chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 ½ tablespoons Old Bay seasoning
- 1 can (14 ounces) unsweetened coconut milk
- 2 generous handfuls kale, stems removed and torn
- Salt, to taste
- Black pepper, to taste
Instructions
- Instant Pot method: Add vegetable broth, wild rice, onion, garlic, mushrooms, carrots, celery, sweet potato, bay leaf, Old Bay seasoning, salt, and pepper to the Instant Pot. Cook on high pressure for 25 minutes and naturally release for 10 minutes.
- Remove bay leaf, stir in coconut milk and kale, and let the heat gently wilt the greens before serving.
- Stovetop method: Heat oil in a large pot and cook onion until soft, about 5 minutes. Stir in garlic briefly.
- Add broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and seasonings. Bring to a gentle boil, reduce heat, cover, and simmer 30–40 minutes until rice is tender.
- Stir in coconut milk and kale, adjust seasoning, and serve hot.
Notes
- Swap sweet potato for butternut squash or add leeks for extra depth.
- Blend a small portion of the soup for a thicker texture.
- Use spinach instead of kale if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; flavor improves overnight.
- Freeze for up to 3 months and thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish/Soup
- Method: Simmering or Instant Pot
- Cuisine: Vegetarian/Fall Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
