Description
Wild rice soup brings warmth from Minnesota’s northern forests, blending hearty grains with creamy broth and tender vegetables. Comfort flows through each spoonful, inviting you to savor seasonal flavors that embrace chilly evening gatherings.
Ingredients
Scale
Main Vegetables:
- 1 large (about 1 pound) sweet potato, peeled and diced
- 8 ounces baby bella mushrooms, sliced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 small white onion, peeled and diced
- 2 large handfuls of kale, roughly chopped with thick stems removed
- 4 cloves garlic, minced
Liquid and Seasoning:
- 6 cups vegetable stock (or chicken stock)
- 1 (14-ounce) can unsweetened coconut milk
- 1 ½ tablespoons Old Bay seasoning
- 1 bay leaf
- Fine sea salt
- Freshly-cracked black pepper
Grains:
- 1 cup uncooked wild rice
Instructions
Instant Pot Method:
- Prepare the Pot: Gather all ingredients and place them into the Instant Pot, including vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
- Initial Cooking Cycle: Secure the lid and set the Instant Pot to manual high pressure for 25 minutes, ensuring a tight seal.
- Pressure Release: Allow the pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
- Remove Bay Leaf: Open the lid and discard the bay leaf to prevent any bitter undertones.
- Final Touch: Gently incorporate coconut milk and kale, stirring until thoroughly integrated.
- Season and Serve: Adjust seasoning with salt, pepper, and additional Old Bay if desired. Ladle into warm bowls and enjoy immediately.
Stovetop Method:
- Aromatics Preparation: Heat butter or olive oil in a large stockpot over medium-high heat. Sauté onions until translucent, approximately 5 minutes.
- Garlic Infusion: Add minced garlic and cook for 1-2 minutes to release its aromatic essence.
- Liquid and Base Ingredients: Pour in vegetable stock and add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
- Gentle Simmer: Reduce heat to medium-low, cover, and allow soup to simmer for 30-40 minutes, stirring occasionally until wild rice reaches desired tenderness.
- Creamy Finale: Stir in coconut milk and kale, ensuring even distribution throughout the soup.
- Final Seasoning: Taste and adjust with salt, pepper, and additional Old Bay as needed.
- Serve Warm: Ladle into serving bowls and savor the comforting autumn flavors.
Notes
- This hearty soup bursts with autumn flavors, combining nutrient-packed wild rice and vibrant seasonal vegetables.
- Versatile cooking methods let you prepare the recipe using either an Instant Pot or traditional stovetop technique.
- Wild rice provides a delightful chewy texture and substantial protein boost, making the soup filling and satisfying.
- Coconut milk creates a creamy, velvety base without using heavy dairy, perfect for dairy-free and plant-based diets.
- Old Bay seasoning adds a subtle, warm spice profile that elevates the soup’s overall complexity and depth of flavor.
- Kale introduces a nutritious green element, bringing additional vitamins and a pleasant earthy undertone to the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg