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We’ve had a whole household in and out of illness these last couple of weeks. It’s been exhausting! And I know we aren’t the only ones…it seems medicines are being sold out in record numbers around where I live. I always say that food can be such a comforting and nourishing form of medicine as well. And, when you’re feeling under the weather, soup is one of the BEST medicines there is! Today I thought I’d share a soup that we make on repeat over here during the cooler months: my Autumn Wild Rice Soup. This hearty and creamy soup is so warming to the belly, very filling, and it’s packed full of fantastic nutrients. This is THE soup you want to make if anyone in your circle is feeling a bit crummy. When I make it, I usually freeze some for rough days ahead when I know I won’t want to cook.
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The best part about this soup is how easy it is to make! I love a slow cooker recipe because it makes the cooking time that much more hands-off. Sometimes you need more time to chill while the soup cooks on its own, and less time on your feet! I also wanted to mention that this soup gets its creaminess from coconut milk, making this a 100% Vegan recipe! I hope you love this delicious and nutritious soup as much as I do.
PRO TIP: This soup makes a FANTASTIC baby food for those of you with babies on purées! Just blend it up and freeze it in molds for a simple and delicious dinner for everyone in the family, big or small.
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Ingredients…
- 6 cups vegetable stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large (about 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 with thick stems removed
- salt and freshly-cracked black pepper to taste
Step 1:
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.
Step 2:
Cook
Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes.
Step 3:
Remove bay leaf
Carefully open the vent and quickly release the remaining pressure. Remove the lid and discard the bay leaf.
Step 4:
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.
Step 5:
Enjoy!
Serve immediately or allow it to cool before freezing.
Autumn Wild Rice Soup
Equipment
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Can Opener
- 1 Ladel
Ingredients
- 6 cups vegetable stock
- 1 cup wild rice, uncooked
- 8 ounces baby bella mushrooms, sliced
- 5 garlic, minced
- 2 carrots, diced
- 2 celery, ribs, diced
- 1 sweet potato, peeled and diced
- 1 white onion, peeled and diced
- 1 bay leaf
- 1.5 tbsp Old Bay Seasoning
- 14 ounces Coconut Milk, unsweetened
- Kale, 2 handfuls
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 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.
- Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes.
- Carefully open the vent and quickly release the remaining pressure. Remove the lid and discard the bay leaf.
- 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 immediately or allow it to cool before freezing.
Nutrition
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Any idea how long to cook in a regular crock pot/slow cooker vs. an insta pot? Thanks!
Looks so good! Any suggestions for making it in a slow cooker? I’m guessing the same process just much more time…
Hi Eva, This looks awesome but can you please fix your “Print Recipe” button on this recipe—and other recipe posts too—I believe I had a problem with the harvest meatballs post as well. When I click the button it goes back to the homepage. Thanks so much for the great recipes!
Delicious. I omitted the onion and mushrooms for my liking and added shredded chicken breasts because my husband has to have meat. I made some cheddar biscuits to serve along and it is outstanding. We will definitely make this one over and over.