Description
Hearty Cozy Autumn Wild Rice Soup is a soul-warming comfort dish perfect for chilly autumn evenings. Featuring a savory blend of wild rice, baby bella mushrooms, sweet potatoes, and vibrant kale, all simmered with aromatic Old Bay seasoning in an Instant Pot, then enriched with creamy coconut milk for a deliciously creamy finish. This nourishing soup is both hearty and wholesome, ideal for a cozy dinner or meal prep.
Ingredients
Scale
For the Soup Base
- 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
For the Creaminess
- 1 (14-ounce) can unsweetened coconut milk
For the Greens
- 2 large handfuls kale, roughly chopped with thick stems removed
Seasoning & Finish
- Fine sea salt to taste
- Freshly-cracked black pepper to taste
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by slicing mushrooms, mincing garlic, dicing carrots, celery, sweet potato, onions, and roughly chopping kale, removing thick stems.
- Add to Instant Pot: In your Instant Pot, combine vegetable or chicken stock, uncooked wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid and set the cooker to manual high pressure for 25 minutes. Allow the pot to naturally release pressure for 10 minutes once cooking is complete.
- Release Pressure and Remove Bay Leaf: Carefully quick-release any remaining pressure. Open the lid and discard the bay leaf.
- Add Coconut Milk and Kale: Pour in the unsweetened coconut milk and add the chopped kale. Stir gently to combine until the kale wilts slightly and the soup achieves a creamy consistency.
- Season and Serve: Taste the soup and season with fine sea salt and freshly cracked black pepper to your preference. Ladle the warm soup into bowls and enjoy the cozy autumn flavors.
Notes
- Chop your veggies the night before to save time during cooking.
- Use homemade stock for a richer, deeper flavor.
- Add kale at the end of cooking to maintain its vibrant color and maximize nutrient retention.
- Customize the seasoning with additional spices like thyme or smoked paprika if desired.
- This soup freezes well for meal prep convenience—store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: wild rice soup, autumn soup, hearty soup, coconut milk soup, vegetarian soup, instant pot recipe, fall comfort food, cozy soup
