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
Scale
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