Description
This Cozy Autumn Wild Rice Soup is a warm, creamy delight filled with sweet potatoes, wild rice, and vibrant vegetables, making it a perfect comforting meal for chilly nights.
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 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly cracked black pepper
Instructions
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in an Instant Pot.
- Cook on high pressure for 25 minutes, release pressure, and remove the bay leaf.
- Stir in coconut milk and kale, warming until the kale wilts.
- Season with salt, pepper, and more Old Bay as desired; serve hot.
Notes
Store soup in an airtight container in the fridge for up to 5 days; freeze for 3 months.
Add a splash of lemon juice or vinegar before serving for brightness.
Double the recipe for meal prep and savor cozy leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg