Description
A comforting and hearty soup made with wild rice, sweet potatoes, and seasonal vegetables, perfect for chilly days.
Ingredients
Scale
- 6 cups vegetable 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 pound), peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 can (14 ounces) unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Salt and freshly cracked black pepper, to taste
Instructions
- In a large pot or Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Gently stir everything together to get those flavors mingling.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it cook for 30-40 minutes (or follow your Instant Pot’s instructions: high pressure for ~25 minutes, then natural release) until the rice and vegetables are tender.
- Once the rice is tender, remove the bay leaf. Stir in the coconut milk and chopped kale. Let it cook for a few more minutes, just until the kale has wilted and everything is warmed through.
- Taste and adjust the seasoning with salt and freshly cracked black pepper as needed. Serve warm and enjoy the comforting flavors of the season.
Notes
For added variations, consider using homemade vegetable stock or adding protein like chickpeas or cooked chicken for a heartier meal.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg