Description
This Cozy Winter Wild Rice Soup is a hearty, comforting bowl packed with wild rice, baby bella mushrooms, sweet potatoes, and nutrient-rich kale simmered in a flavorful vegetable broth and enriched with creamy coconut milk. Perfect for chilly days, this wholesome soup brings warmth and nourishment with a subtle hint of Old Bay seasoning for a unique twist.
Ingredients
Scale
Soup Base
- 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
Finishing Ingredients
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Ingredients: Combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, peeled and diced sweet potato, diced onion, bay leaf, and Old Bay seasoning into the bowl of an Instant Pot. Stir gently to evenly distribute all the ingredients.
- Pressure Cook: Secure the lid of the Instant Pot and set it to manual mode on high pressure for 25 minutes. This method will cook the wild rice and vegetables tenderly while infusing flavors.
- Release Pressure: When cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes to prevent splatter and ensure everything settles. Then carefully vent the remaining pressure and open the lid. Discard the bay leaf at this point.
- Finish the Soup: Stir in the unsweetened coconut milk and the roughly chopped kale until well incorporated. The warmth of the soup will gently wilt the kale and add creaminess from the coconut milk.
- Season to Taste: Taste the soup and adjust seasoning with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired for enhanced flavor.
- Serve: Ladle the soup into bowls and serve warm. It pairs wonderfully with crusty bread or your preferred soup toppings for a satisfying meal.
Notes
- Using vegetable stock keeps the soup vegetarian; substitute chicken stock if preferred.
- Old Bay seasoning provides a unique savory depth; you can adjust quantity to taste or substitute with other seasoning blends.
- For a creamier texture, you can add more coconut milk or use full-fat coconut milk.
- Be sure to remove the bay leaf before serving to avoid an overpowering bitter taste.
- This soup stores well and tastes even better the next day as flavors meld.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust kale quantity or substitute with spinach or Swiss chard if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (plus 10 minutes natural pressure release)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
