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Cozy autumn wild rice soup with wild rice, sliced mushrooms, sweet potato cubes, and kale in a creamy coconut milk broth.

Cozy Autumn Wild Rice Soup with Sweet Potato

Hearty autumn wild rice soup with sweet potato, mushrooms, kale and coconut milk. This cozy vegan, gluten-free recipe is ready in 60 minutes and serves 8.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

Instant Pot (Pressure Cooker) Method
  • 6 cups vegetable stock or chicken stock
  • 1 cup uncooked wild rice *
  • 8 oz baby bella mushrooms 227 g, sliced
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 large sweet potato about 1 lb / 454 g, peeled and diced
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1 1/2 tbsp Old Bay seasoning
  • 1 can unsweetened coconut milk 14-oz / 397 g, or see cream sauce option below*
  • 2 large handfuls kale roughly chopped, thick stems removed
  • fine sea salt and freshly cracked black pepper
Stovetop Method
  • 1 tbsp butter or olive oil for stovetop method
  • 1 small white onion peeled and diced
  • 4 cloves garlic minced
  • 6 cups vegetable stock or chicken stock
  • 1 cup uncooked wild rice *
  • 8 oz baby bella mushrooms 227 g, sliced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 large sweet potato about 1 lb / 454 g, peeled and diced
  • 1 bay leaf
  • 1 1/2 tbsp Old Bay seasoning
  • 1 can unsweetened coconut milk 14-oz / 397 g, or see cream sauce option below*
  • 2 large handfuls kale roughly chopped, thick stems removed
  • fine sea salt and freshly cracked black pepper

Method
 

Instant Pot (Pressure Cooker) Method
  1. Instant Pot: In the bowl of an Instant Pot pressure cooker, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine.
  2. Instant Pot: Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release pressure for 10 minutes. Carefully open the vent and quick release remaining pressure. Remove lid and discard bay leaf.
  3. Instant Pot: Add coconut milk and kale to the soup; stir gently until combined. Taste and season with salt, pepper, and extra Old Bay seasoning if desired.
  4. Instant Pot: Serve warm and enjoy.
Stovetop Method
  1. Stovetop: Heat 1 tbsp butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and cook for 1–2 minutes, stirring occasionally, until fragrant.
  2. Stovetop: Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
  3. Stovetop: Continue cooking until soup reaches a simmer. Reduce heat to medium-low, cover, and simmer for 30–40 minutes until rice is tender, stirring occasionally.
  4. Stovetop: Add coconut milk and kale; stir gently until combined. Taste and season with salt, pepper, and extra Old Bay seasoning if desired.
  5. Stovetop: Serve warm and enjoy.