Description
Embrace the Flavors of Fall with Autumn Wild Rice Soup. This nourishing and flavor-packed dish blends the earthy notes of wild rice with hearty vegetables and aromatic spices.
Ingredients
- 6 cup vegetable stock
- 1 cup uncooked wild rice
- 8 ounce baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 pound sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
- 1 can (14 ounce) unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Salt and freshly-cracked black pepper, to taste
Instructions
1. In a large pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 30-40 minutes, or until the rice and vegetables are tender.
2. For a quicker version, use an Instant Pot. Add all the ingredients to the Instant Pot, secure the lid, and cook on high pressure for approximately 25 minutes, followed by a natural release.
Notes
The soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 6 months. To reheat, gently warm on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg