Name: Hearty Cozy Autumn Wild Rice Soup for Soul-Warming Comfort Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
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, peeled and diced; 1 small white onion, peeled and diced; 1 bay leaf; 1.5 tablespoon Old Bay seasoning; 1 (14-ounce) can unsweetened coconut milk; 2 large handfuls kale, roughly chopped with thick stems removed; Fine sea salt to taste; Freshly-cracked black pepper to taste

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, peeled and diced

1 small white onion, peeled and diced

1 bay leaf

1.5 tablespoons Old Bay seasoning

1 (14-ounce) can unsweetened coconut milk

2 large handfuls kale, roughly chopped with thick stems removed

Fine sea salt, to taste

Freshly cracked black pepper, to taste

Instructions

Step 1: In your Instant Pot, add the vegetable stock, uncooked wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning. Stir briefly to combine all ingredients.

Step 2: Secure the lid and set your Instant Pot to cook on manual high pressure for 25 minutes. Once finished, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure. Remove the lid and discard the bay leaf.

Step 3: Pour in the unsweetened coconut milk and add the chopped kale to the pot. Stir gently to mix everything well. Taste the soup and season with fine sea salt and freshly cracked black pepper as desired.

Step 4: Ladle the soup into bowls and enjoy its comforting warmth while embracing the cozy autumn vibes.

Tips & Variations

Chop your vegetables the night before to save time during preparation.

Use homemade stock for a richer, deeper flavor.

Add the kale at the end of cooking to maintain its bright color and nutrients.

Customize the soup with additional spices like smoked paprika or thyme to suit your taste.

This soup freezes well—store leftovers in airtight containers for up to 3 months.

Storage

Store leftover soup in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently over medium heat on the stovetop, stirring occasionally, or microwave in intervals until hot. For longer storage, freeze the soup in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup on the stovetop. Combine all ingredients except coconut milk and kale in a large pot, bring to a boil, then simmer covered for about 45 minutes until the wild rice and vegetables are tender. Add coconut milk and kale at the end and cook until the kale wilts.

Is this soup vegan and gluten-free?

Yes, when using vegetable stock, this soup is both vegan and gluten-free. Be sure to check that your Old Bay seasoning does not contain any gluten-containing additives if gluten sensitivity is a concern.