Description
This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth.
Ingredients
Scale
- 6 cups vegetable 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 pound 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
- fine sea salt to taste
- freshly-cracked black pepper to taste
Instructions
- Combine base ingredients: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
- Pressure cook: Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.
- Add final ingredients: Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve: Serve warm and enjoy!
Notes
I used 100% wild rice which I love and recommend for this soup. Cooking time may vary if you use a wild rice blend or a different type of rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: wild rice soup, autumn soup, vegan soup, vegetable soup, cozy comfort food