This Cozy Winter Wild Rice Soup is the ultimate comfort food for cold days. Packed with hearty wild rice, tender sweet potatoes, earthy mushrooms, and vibrant kale, it’s a nourishing bowl of goodness. Made creamy with coconut milk, this dairy-free and vegan-friendly soup is perfect for weeknight dinners, meal prep, or even as a freezer-friendly option to have on hand all winter long.
Why You’ll Love This Recipe
- Wholesome and Hearty: Wild rice and nutrient-rich vegetables make this a satisfying and healthy meal.
- Creamy Without Dairy: Coconut milk creates a luscious, creamy texture while keeping it vegan.
- Easy to Make: With the Instant Pot, this soup comes together quickly and easily.
- Customizable: Add protein, swap greens, or adjust spices to suit your tastes.
- Perfect for Meal Prep: This soup stores and reheats beautifully, making it great for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (about 1 lb), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt and freshly cracked black pepper, to taste
Directions
Prepare the Ingredients
- In the bowl of an Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients evenly.
Pressure Cook
- Secure the Instant Pot lid and set it to manual (high pressure) for 25 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully vent to release any remaining pressure.
- Open the lid and discard the bay leaf.
Finish the Soup
- Stir in the coconut milk and chopped kale until fully incorporated.
- Taste and season with salt, pepper, and additional Old Bay seasoning if needed.
Serve
Ladle the soup into bowls and serve warm. Enjoy the comforting and hearty flavors with a slice of crusty bread or your favorite soup toppings.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add Protein: Stir in cooked shredded chicken or chickpeas for a heartier meal.
- Swap the Greens: Use spinach or Swiss chard instead of kale for a slightly different flavor and texture.
- Rice Options: Substitute wild rice with a wild rice blend, but adjust the cooking time as needed.
- Non-Vegan Option: Use heavy cream or a roux instead of coconut milk for a non-vegan version.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between.
FAQs
1. Can I make this soup on the stovetop?
Yes, simmer the ingredients on medium heat for 45–50 minutes until the rice is tender.
2. Is this soup freezer-friendly?
Absolutely! It freezes well for up to 3 months. Just thaw and reheat before serving.
3. Can I use a rice blend instead of wild rice?
Yes, but be sure to adjust the cooking time since rice blends often cook faster than wild rice.
4. Can I use different greens?
Of course! Spinach or Swiss chard make excellent substitutes for kale.
5. How do I make the soup creamier?
For a richer texture, use full-fat coconut milk or blend a portion of the soup before adding the kale.
6. Can I make this soup spicier?
Yes, add a pinch of red pepper flakes or cayenne pepper for some heat.
7. What is Old Bay seasoning, and can I substitute it?
Old Bay is a flavorful spice blend with celery salt, paprika, and herbs. You can substitute it with a mix of paprika, celery salt, and a pinch of cayenne.
8. Can I cook this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours until the rice is tender. Add the kale and coconut milk in the last 30 minutes.
9. Can I use canned vegetables?
Fresh vegetables are best for flavor and texture, but canned carrots or mushrooms can be used in a pinch.
10. What can I serve with this soup?
Serve with crusty bread, a side salad, or top with fresh herbs for added flavor.
Conclusion
This Cozy Winter Wild Rice Soup is the perfect dish to keep you warm and satisfied during the colder months. With its hearty ingredients, creamy texture, and rich flavors, it’s sure to become a go-to recipe for your family. Whether you enjoy it fresh or as a freezer meal, this soup is a comforting bowl of goodness you’ll return to again and again.
Print
Cozy Winter Wild Rice Soup
This Cozy Winter Wild Rice Soup is a hearty, creamy, and nourishing dish packed with wild rice, sweet potatoes, mushrooms, and kale. Dairy-free, vegan, and perfect for meal prep, this comforting soup is ideal for cold days!
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato (about 1 lb), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Ingredients:
- Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir to mix evenly.
- Pressure Cook:
- Secure the Instant Pot lid and set it to manual (high pressure) for 25 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Carefully vent to release any remaining pressure. Open the lid and discard the bay leaf.
- Finish the Soup:
- Stir in the coconut milk and chopped kale until fully incorporated.
- Taste and adjust with salt, pepper, and additional Old Bay seasoning if needed.
- Serve:
- Ladle the soup into bowls and serve warm with crusty bread or your favorite soup toppings.
Notes
- For added protein, stir in shredded chicken or chickpeas.
- Use spinach or Swiss chard as a substitute for kale.
- For a creamier texture, blend a portion of the soup before adding the kale.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
