Description
Embrace the cooling season with this soul-warming wild rice soup. This nourishing blend features earthy wild rice, velvety sweet potatoes, and savory baby bella mushrooms, all simmered in a fragrant vegetable broth. Finished with a touch of creamy coconut milk and aromatic herbs, it is a plant-based, fiber-rich meal that feels like a soft embrace. Perfectly balanced and deeply satisfying, this recipe is designed to bring hearth-warmed contentment to your kitchen, whether prepared on the stovetop or for a quicker weeknight fix.
Ingredients
6 cups vegetable stock
1 cup uncooked wild rice, rinsed
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large sweet potato, peeled and cubed
1 small white onion, finely diced
1 teaspoon Old Bay seasoning
1 can coconut milk (full-fat)
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme or parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, sautéing until softened.
Stir in the mushrooms and garlic, cooking until fragrant and the mushrooms are browned.
Add the wild rice, sweet potato cubes, and vegetable stock to the pot.
Season with Old Bay, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 40-45 minutes until the rice is tender.
Stir in the coconut milk and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning if needed before serving garnished with fresh herbs.
Notes
Ensure the wild rice is thoroughly rinsed before cooking to remove any bitterness. If using an Instant Pot, cook on high pressure for 20 minutes with a natural release. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg