Autumn Wild Rice Soup (Print Version)
# Ingredients:
01 -
6 cups of veggie stock or swap with chicken stock.
02 -
1 cup of wild rice, not cooked yet.
03 -
8 ounces of baby bella mushrooms, thinly sliced.
04 -
4 cloves of garlic, finely chopped.
05 -
2 medium-sized carrots, diced small.
06 -
2 celery sticks, chopped into small bits.
07 -
1 big sweet potato, peeled and cubed (about 1 pound).
08 -
1 small onion, chopped finely (white).
09 -
One bay leaf to add flavor.
10 -
1 1/2 tablespoons of Old Bay seasoning mix.
11 -
1 can (14 ounces) of plain coconut milk.
12 -
2 big handfuls of kale, chopped roughly with stems gone.
13 -
A pinch of sea salt and some fresh black pepper to taste.
# Instructions:
01 -
In the Instant Pot, add the broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Mix well. Seal the Instant Pot, set it to manual mode on high, and cook for 25 minutes. Once done, leave it for 10 minutes to naturally release pressure before quickly releasing the rest. Remove the bay leaf. Stir the kale and coconut milk into the soup, adding more salt, pepper, or Old Bay if needed. Serve hot and enjoy.
02 -
Warm a tablespoon of butter or olive oil in a big pot over medium-high heat. Cook the onions for about five minutes until soft, then toss in the garlic and cook for another minute or two until it smells fragrant. Pour in the broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Mix everything gently. Let it boil, then turn the heat down to medium-low, cover it, and let it cook for 30-40 minutes while occasionally stirring, until the rice is tender. Add the coconut milk and kale, seasoning to taste before serving warm.
# Notes:
01 -
For a vegan-friendly or dairy-free option, stick with coconut milk. If you like it creamier, substitute with heavy cream.
02 -
Want it thicker? Use more wild rice.
03 -
Store leftovers in the fridge for up to 3 days in a container with a tight-fitting lid. Heats up beautifully!