Looking for a comforting and flavorful dish that’s perfect for the fall season? Look no further than this Cozy Autumn Wild Rice Soup! Packed with hearty vegetables, aromatic herbs, and creamy coconut milk, this soup is not only delicious but also easy to make and ideal for cozy nights in or special occasions
Why You’ll Love This Recipe?
- Rich flavors: The combination of wild rice, mushrooms, sweet potatoes, and kale creates a rich and satisfying flavor profile that will warm you from the inside out.
- Quick prep time: With simple ingredients and easy steps, you can have this soup ready to enjoy in no time.
- Perfect for meal prep: This soup reheats beautifully, making it a great option for meal prepping lunches or dinners for the week ahead.
Ingredient Notes:
- Vegetable stock (or chicken stock): Provides a flavorful base for the soup.
- Uncooked wild rice: Adds a nutty flavor and chewy texture to the soup.
- Baby bella mushrooms, garlic, carrots, celery, sweet potato, white onion: These vegetables add depth and heartiness to the dish.
- Bay leaf, Old Bay seasoning: Infuse the soup with aromatic flavors.
- Unsweetened coconut milk: Adds creaminess to the soup (or see cream sauce option below).
- Kale: Adds a pop of color and nutrients to the soup.
- Sea salt and black pepper: Season to taste.
Step-by-Step Instructions:
- In a large pot, sauté onions, garlic, carrots, and celery until softened.
- Add mushrooms, sweet potato, wild rice, bay leaf, and Old Bay seasoning. Cook for a few minutes.
- Pour in vegetable stock and bring to a boil. Reduce heat and simmer until rice is cooked and vegetables are tender.
- Stir in coconut milk and kale, cooking until kale is wilted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Helpful Tips:
- For a creamier soup, blend a portion of the soup before adding back to the pot.
- Add a squeeze of lemon juice for a bright finishing touch.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap out vegetables based on what’s in season or your personal preference.
Expert Tips for the Best Results:
- Toast the wild rice before adding it to the soup for a nuttier flavor.
- Use homemade vegetable stock for a more flavorful base.
- Experiment with different herbs and spices to customize the soup to your taste.
Serving Suggestions:
Pair this soup with crusty bread, a simple green salad, or a side of roasted vegetables for a balanced and satisfying meal.
Storage and Reheating Tips:
To store, allow the soup to cool completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to thin it out.
Frequently Asked Questions:
- Can I use regular rice instead of wild rice? Yes, but adjust the cooking time accordingly.
- Can I freeze this soup? Yes, but the texture of the vegetables may change slightly upon thawing.
- How can I make this soup more hearty? Add cooked shredded chicken or white beans for extra protein.
Conclusion:
Warm up this fall with a bowl of comforting Cozy Autumn Wild Rice Soup. Whether you’re looking for a quick and easy meal or planning ahead for meal prep, this soup is sure to satisfy your cravings for something hearty and delicious. Give it a try and let us know how you liked it!
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Cozy Autumn Wild Rice Soup
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 25 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly fall evenings. Packed with wholesome ingredients like wild rice, mushrooms, sweet potatoes, and kale, this soup is both nutritious and delicious.
Ingredients
Main 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 1/2 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
Instructions
- Cook Rice: In a large pot, bring the vegetable stock to a boil. Add the wild rice, reduce heat, cover, and simmer for 45 minutes.
- Add Veggies: Stir in mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Simmer for another 20 minutes.
- Finish Soup: Stir in coconut milk and kale. Cook for an additional 5-10 minutes until kale is wilted. Season with salt and pepper to taste.
Notes
- You can substitute the coconut milk with a cream sauce made from heavy cream or a dairy-free alternative for a creamier soup.
- Feel free to add other seasonal vegetables like butternut squash or pumpkin for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg