Cozy Autumn Wild Rice Soup is the kind of comforting, soul‑warming bowl that defines the fall season. With nutty wild rice, tender sweet potato, earthy mushrooms, leafy kale, and a gentle hint of Old Bay, this soup feels like a soft blanket on a crisp evening. The richness of the coconut milk balances savory vegetables, while the kale adds a fresh pop of green. It’s hearty enough to be a stand‑alone meal but also elegant for a cozy dinner with loved ones. Whether you make it in a pressure cooker or on the stovetop, this soup brings autumn straight to your kitchen and warms both body and heart.
Why You’ll Love Cozy Autumn Wild Rice Soup
- It’s comforting and hearty without being overly heavy.
- The texture contrast—chewy wild rice, soft sweet potato, and kale—makes each spoonful interesting.
- It’s versatile: easily adaptable to vegan, gluten‑free, or even more protein–rich.
- This recipe scales well for leftovers, making it a practical choice for meal prep.
- The flavor is layered: garlic, mushrooms, Old Bay, coconut milk, and vegetables working in harmony.
Ingredients
Here’s your ingredient list, presented with clarity and easy measurement reference:
Base 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 (≈ 1 lb) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
Final Ingredients:
- 1 (14‑oz) can unsweetened coconut milk (or coconut cream sauce alternative)
- 2 large handfuls kale, roughly chopped (remove thick stems)
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional: 1 tablespoon butter or olive oil (for stovetop sautéing)
Step‑by‑Step: How to Make Cozy Autumn Wild Rice Soup
1. Combine Base Ingredients
In your pressure cooker or large stockpot, add the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay. Stir gently so that they’re evenly distributed.
2. Cook the Soup
- Instant Pot / Pressure Cooker Method:
- Secure the lid.
- Set to manual high pressure for 25 minutes.
- After the cooking time, let the pressure release naturally for 10 minutes.
- Carefully quick‑release any remaining pressure.
- Remove and discard the bay leaf.
- Stovetop Method:
- Warm a tablespoon of butter or olive oil over medium‑high heat in your stockpot.
- Add the onion and sauté for about 5 minutes, until translucent.
- Add garlic and cook for another 1–2 minutes, until fragrant (don’t let it brown too much).
- Add the rest of the base ingredients (stock, rice, vegetables, bay leaf, Old Bay).
- Bring to a simmer, then reduce to medium‑low heat, cover, and cook 30–40 minutes, stirring occasionally, until the wild rice is tender and vegetables softened.
3. Add Final Ingredients
Once the base is cooked and the rice is tender, stir in the coconut milk (or cream alternative) and the chopped kale. Gently combine until the kale wilts and everything is well incorporated.
4. Season and Serve
Taste the soup carefully. Add fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if you prefer a more pronounced spice. Ladle into bowls and serve warm.
Helpful Tips
- Rinse wild rice before cooking to remove any grit.
- Do not overcook the kale; you want it just wilted—not mushy.
- Stir gently once the coconut milk is added to avoid curdling.
- Adjust consistency: If the soup is too thick, dilute with a splash of stock or water. If too thin, simmer a bit longer uncovered.
- Layer flavors: Toast the Old Bay in the pot for 30 seconds before adding stock to enhance its aroma.
- Taste as you go: Especially once you add coconut milk, recheck for salt and spice balance.
Substitutions and Variations
- Use chicken stock instead of vegetable stock if you’re not keeping it vegetarian.
- Replace coconut milk with coconut cream sauce alternative or oat milk + a bit of cashew cream for creaminess.
- Add protein: cooked shredded chicken, white beans, or chickpeas.
- Swap kale for spinach if you prefer a softer green (add toward the end).
- If you don’t have Old Bay, you can use a mix of paprika, celery salt, and thyme.
- For a smoky touch, add smoked paprika or chipotle powder (just a pinch).
- For more earthiness, toss in a handful of chopped celery leaves or fresh herbs like parsley or thyme at the end.
Storage Instructions
- Refrigerator: Store leftover soup in an airtight container for up to 4–5 days.
- Freezer: You can freeze in sealed containers (leaving some headspace) for up to 2 months. Thaw overnight in fridge before reheating.
- Reheating: Warm gently on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much during storage, thin with a little stock or water.
- Add greens after reheating if you prefer fresher texture (optional).
Nutritional Information
(Approximate per 1-cup serving)
- Calories: ≈ 210
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated fat: 6 g
- Unsaturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
These values will shift slightly depending on which stock you use, whether you add butter, and how much salt you end up needing.
Serving Suggestions
- Serve it with crusty bread (gluten‑free if needed) or buttery garlic toast on the side.
- Top each bowl with a sprinkle of fresh herbs (parsley, chives, or thyme).
- A drizzle of extra virgin olive oil or a tiny swirl of coconut cream can elevate presentation.
- Add a side salad with citrus vinaigrette to cut through the creaminess.
- For garnish, a few toasted pumpkin seeds or cracked black pepper flakes add texture.
Frequently Asked Questions About Cozy Autumn Wild Rice Soup
Q: Can I use brown rice instead of wild rice?
Yes — though keep in mind brown rice has a shorter cooking time and softer texture. You may need to reduce cooking time slightly to avoid mushiness. Brown rice also will mellow out the “wild” chewiness, so flavor and texture will shift somewhat.
Q: Is the soup gluten‑free and vegan?
Yes, this recipe is naturally gluten‑free. To ensure it’s fully vegan, just be sure your stock is plant‑based (no chicken broth) and skip any butter or use a vegan fat alternative.
Q: What if I don’t have an Instant Pot or pressure cooker?
No problem — the stovetop version works beautifully. Sauté onion and garlic first, then simmer all ingredients as described. The total cooking time is slightly longer but yields the same flavor and texture.
Q: How do I prevent the coconut milk from curdling?
Bring the soup off heat and stir in the coconut milk gently, avoiding a rolling boil afterward. Use full‑fat coconut milk rather than light, if possible, as it’s more stable under heat.
Q: Can I add more vegetables or protein?
Absolutely. You can stir in cooked beans, shredded chicken, or extra vegetables like zucchini or spinach. Just adjust the seasoning and cooking times accordingly.
Q: Can I make this in advance?
Yes — in fact, the flavors often deepen when the soup sits overnight. Reheat gently, adding a splash of stock if it has thickened too much.
Conclusion
Thank you so much for trying this Cozy Autumn Wild Rice Soup today! I absolutely love making it on chilly evenings when you want something both hearty and soothing. This delightful soup is surprisingly easy to prepare, but it feels like a labor of love with every fragrant spoonful. I hope this recipe brings warmth to your kitchen and comfort to your heart. May each bowl nourish you, and may you enjoy every bite. Happy cooking — and thank you for being part of our community of food lovers!
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Cozy Autumn Wild Rice Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Cozy Autumn Wild Rice Soup is your go-to fall recipe—nutty wild rice, tender sweet potatoes, mushrooms, and kale in a creamy coconut broth. It’s warming, gluten-free, and perfect for both weeknights and holiday tables.
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 (about 1 lb) sweet potato, peeled and diced
1 small white onion, diced
1 bay leaf
1½ tablespoons Old Bay seasoning
1 (14 oz) can unsweetened coconut milk (or cream sauce alternative)
2 large handfuls kale, chopped and stems removed
Fine sea salt, to taste
Freshly cracked black pepper, to taste
Optional: 1 tbsp butter or olive oil (for stovetop sautéing)
Instructions
Combine Base Ingredients
In your pressure cooker or large stockpot, add the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay. Stir gently so that they’re evenly distributed.
2. Cook the Soup
- Instant Pot / Pressure Cooker Method:
- Secure the lid.
- Set to manual high pressure for 25 minutes.
- After the cooking time, let the pressure release naturally for 10 minutes.
- Carefully quick‑release any remaining pressure.
- Remove and discard the bay leaf.
- Stovetop Method:
- Warm a tablespoon of butter or olive oil over medium‑high heat in your stockpot.
- Add the onion and sauté for about 5 minutes, until translucent.
- Add garlic and cook for another 1–2 minutes, until fragrant (don’t let it brown too much).
- Add the rest of the base ingredients (stock, rice, vegetables, bay leaf, Old Bay).
- Bring to a simmer, then reduce to medium‑low heat, cover, and cook 30–40 minutes, stirring occasionally, until the wild rice is tender and vegetables softened.
3. Add Final Ingredients
Once the base is cooked and the rice is tender, stir in the coconut milk (or cream alternative) and the chopped kale. Gently combine until the kale wilts and everything is well incorporated.
4. Season and Serve
Taste the soup carefully. Add fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if you prefer a more pronounced spice. Ladle into bowls and serve warm.
Notes
Swap kale for spinach if desired.
Add protein like cooked chicken or beans.
Use coconut cream for extra richness.
Soup thickens over time—add a splash of stock to reheat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Carbohydrates: 28g
- Protein: 4g