Description
Enjoy a comforting bowl of Cozy Autumn Wild Rice Soup filled with wild rice, sweet potatoes, mushrooms, and kale. Perfect for quick dinners or chilly afternoons, this easy-to-make soup is packed with flavor and nutrition, ideal for any homemade meal.
Ingredients
Scale
- 6 cups vegetable 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, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 ½ tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly cracked black pepper
Instructions
- Combine all ingredients in an Instant Pot or stockpot.
- For Instant Pot: Cook under high pressure for 25 minutes, then naturally release for 10 minutes before venting.
- For stovetop: Sauté onion and garlic, then add all other ingredients and simmer for 30-40 minutes.
- Stir in coconut milk and kale, adjusting seasoning as needed.
- Serve hot, garnished with herbs or pepper.
Notes
Store leftovers in an airtight container; consume within 4-5 days.
For freezing, use freezer-safe containers for up to 3 months.
Taste and adjust seasoning before serving for optimal flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg