Cozy Autumn Wild Rice Soup is the perfect blend of wholesome fall flavors and nourishing ingredients, warming you from the inside out as the leaves change. This recipe is ideal for those crisp autumn evenings when all you crave is comfort in a bowl—and maybe a cozy blanket and a good book. Ready in under an hour, it combines hearty wild rice, luscious coconut milk, vibrant veggies, and fragrant spices that’ll have everyone asking for seconds.
Why You’ll Love This Cozy Autumn Wild Rice Soup
You’ll fall in love with Cozy Autumn Wild Rice Soup because it’s the ultimate autumn hug in a bowl. Each spoonful delivers nutty wild rice, creamy coconut‑milk richness, savory mushrooms, bright veggies, and earthy spices—the kind of cozy, flavorful combination that instantly comforts the soul. It’s nourishing, vegetarian (easily adaptable to be vegan), and can be made no‑fuss using your Instant Pot or stovetop. Best of all? It’s packed with fall flavors and heartiness, making it a satisfying one‑bowl meal.
Ingredients
Here’s a refreshed ingredients list for Cozy Autumn Wild Rice Soup:
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice*
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (approx. 1 lb), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1½ Tbsp Old Bay seasoning
- 1 (14 oz) can unsweetened coconut milk (or see cream sauce option below*)
- 2 large handfuls kale, stems removed and roughly chopped
- Season with fine sea salt and freshly ground black pepper, according to your preference.
*Using 100 % wild rice gives the best flavor and texture; cooking times may vary with blends.
Step‑by‑Step: How to Make Cozy Autumn Wild Rice Soup
Instant Pot (Pressure Cooker) Method:
- Add the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning directly into the Instant Pot and give it a gentle stir.
- Seal and cook on high pressure (manual) for 25 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully vent the rest. Remove and discard the bay leaf.
- Stir in coconut milk and kale until well combined. Season with salt, pepper, and additional Old Bay if desired.
- Serve warm and enjoy!
Stovetop Method:
- Warm a large soup pot over medium-high heat and melt 1 tablespoon of butter or drizzle in olive oil.
- Sauté onion for about 5 minutes until translucent, then add garlic and cook another 1–2 minutes until fragrant.
- Pour in the stock along with wild rice, mushrooms, carrots, celery, diced sweet potato, bay leaf, and Old Bay seasoning.
- Bring to a simmer, reduce heat to medium-low, cover, and simmer for 30–40 minutes until rice is tender, stirring occasionally.
- Stir in coconut milk and kale, season with salt, pepper (and extra Old Bay if desired), and serve warm.
Helpful Tips
- Wild rice texture: If you prefer rice a bit softer, cook a few minutes longer or use a wild rice blend.
- Consistency: For a thicker soup, use a bit less stock or let simmer uncovered briefly.
- Flavor boost: Toast the Old Bay in the pot before adding liquid for a deeper spice aroma.
- Richer version: Swap coconut milk for half‑and‑half or the cream sauce as noted below for extra creaminess.
Substitutions And Variations
- Coconut milk substitute: Use 1½ cups half‑and‑half, or make a simple cream sauce—melt 3 Tbsp butter, whisk in ¼ cup flour, add 1½ cups milk until smooth and thickened—then add to soup when rice is cooked.
- Want more protein? Fold in 2 cups of shredded rotisserie chicken right before serving for a heartier meal.
- Vegetable swaps: Use butternut squash or pumpkin instead of sweet potato for a sweeter touch.
- Greens alternatives: Spinach, Swiss chard, or collard greens work if kale isn’t available.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 4 days—just reheat on low, adding a splash of stock or milk if needed.
- For longer storage, freeze in portions in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge and gently reheat, stirring well.
Nutritional Information
Here’s a general estimate per 1½‑cup serving (about one hearty bowl):
- Calories: ~280 kcal
- Protein: ~6 g
- Carbohydrates: ~35 g (including fiber from wild rice, sweet potato, and veggies)
- Fat: ~10 g (from coconut milk and optional butter/oil)
- Rich in: fiber, B‑vitamins, magnesium, potassium, and antioxidants, especially from wild rice
Wild rice is particularly nutritious—packed with fiber, protein, B‑vitamins, magnesium, potassium, zinc, and antioxidants.
Serving Suggestions
- Serve alongside crusty artisan bread, a slice of garlic toast, or a freshly warmed baguette for the perfect pairing.
- For a light, balanced meal, serve alongside a crisp green salad dressed with apple cider vinaigrette.
- Top the soup with a sprinkle of toasted pumpkin seeds, chopped fresh parsley, or a dollop of plain yogurt for extra texture and contrast.
Your Top Questions About Cozy Autumn Wild Rice Soup—Answered
1. Can I make this soup vegan?
Yes—just use vegetable stock and unsweetened coconut milk (or a plant‑based cream), and skip adding butter in the stovetop sauté.
2. My wild rice mix seems to cook more quickly—what should I do?
If you’re using a blend that softens faster, begin checking for doneness at about 20 minutes in the Instant Pot or around 25 minutes when cooking on the stove.
3. Why does my soup turn out too thin/thick?
Thin? Simmer uncovered to reduce or stir in less stock next time. Thick? Stir in more stock, milk, or water while reheating to reach desired consistency.
4. Can I prep this ahead?
Absolutely—prep veggies and measure spices ahead of time. Cook the soup completely, then cool, refrigerate, or freeze. Reheat gently and add coconut milk and kale just before serving for optimal freshness.
5. Is kale the only green that works?
Nope—spinach, Swiss chard, or collards work great. You’ll need to adjust cooking time—a handful of spinach wilts in just a couple of minutes, while heartier greens may need 5–7 minutes.
6. Is it okay to include beans or lentils to boost protein?
Yes! Stir in a can of rinsed, drained white beans or cooked lentils when you add coconut milk. This adds texture and boosts protein and fiber.
7. Why include Old Bay seasoning in this soup?
Old Bay adds a warm, savory complexity with hints of herbs and spices. It’s a clever shortcut to deepen flavor without overpowering the vegetables and wild rice.
Conclusion
Thank you so much for joining me in cooking this Cozy Autumn Wild Rice Soup—it’s one of my absolute favorites for a reason. I hope you feel the warmth and comfort in every spoonful as much as I do when I make it. It’s simple to prepare, hearty, and full of fall flavor that can brighten even the chilliest day. From my kitchen to yours, I hope this recipe adds a cozy moment to your autumn, brings ease to your cooking, and fills your home with delicious aromas. Wishing you joyful cooking and cozy vibes—thanks for being part of our food‑loving family!
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Cozy Autumn Wild Rice Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Cozy Autumn Wild Rice Soup is the perfect one-bowl fall meal—warm, hearty, and full of nourishing ingredients like wild rice, sweet potatoes, mushrooms, and kale, all in a creamy, flavorful broth.
Ingredients
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice
8 oz baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large sweet potato (approx. 1 lb), peeled and diced
1 small white onion, diced
1 bay leaf
1½ Tbsp Old Bay seasoning
1 (14 oz) can unsweetened coconut milk
2 large handfuls kale, stems removed and chopped
Fine sea salt and freshly ground black pepper, to taste
Instructions
Instant Pot (Pressure Cooker) Method:
- Add the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning directly into the Instant Pot and give it a gentle stir.
- Seal and cook on high pressure (manual) for 25 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully vent the rest. Remove and discard the bay leaf.
- Stir in coconut milk and kale until well combined. Season with salt, pepper, and additional Old Bay if desired.
- Serve warm and enjoy!
Stovetop Method:
- Warm a large soup pot over medium-high heat and melt 1 tablespoon of butter or drizzle in olive oil.
- Sauté onion for about 5 minutes until translucent, then add garlic and cook another 1–2 minutes until fragrant.
- Pour in the stock along with wild rice, mushrooms, carrots, celery, diced sweet potato, bay leaf, and Old Bay seasoning.
- Bring to a simmer, reduce heat to medium-low, cover, and simmer for 30–40 minutes until rice is tender, stirring occasionally.
- Stir in coconut milk and kale, season with salt, pepper (and extra Old Bay if desired), and serve warm.
Notes
For extra richness, substitute coconut milk with half-and-half or a homemade cream sauce.
Use 100% wild rice for best texture.
Add rotisserie chicken or beans for a protein boost.
Spinach or Swiss chard can replace kale if needed.
Soup thickens as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 280 kcal
- Sugar: 5 g
- Carbohydrates: 35 g
- Protein: 6 g