Description
This Cozy Winter Wild Rice Soup is a hearty and nourishing dish perfect for chilly days. Made with a medley of vegetables, wild rice, and flavorful seasonings, this soup delivers a comforting blend of textures and tastes. Cooked in an Instant Pot for convenience, it combines sweet potatoes, mushrooms, kale, and a creamy coconut milk finish to create a rich, satisfying meal that’s both gluten-free and vegetarian-friendly.
Ingredients
Scale
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
Vegetables
- 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
- 2 large handfuls kale, roughly chopped with thick stems removed
Finishing Ingredients
- 1 (14-ounce) can unsweetened coconut milk
- 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, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir well to ensure everything is mixed evenly.
- Pressure Cook: Secure the Instant Pot lid and set it to manual (high pressure) mode for 25 minutes to cook the rice and vegetables thoroughly.
- Release Pressure: When the cooking cycle finishes, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully vent to release any remaining pressure and open the lid. Remove and discard the bay leaf.
- Finish the Soup: Stir in the unsweetened coconut milk and add the chopped kale. Mix thoroughly until the kale is fully incorporated and slightly wilted by the residual heat.
- Adjust Seasoning: Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired to enhance the flavor.
- Serve: Ladle the hot soup into bowls and serve warm, optionally accompanied by crusty bread or your favorite soup toppings for a comforting winter meal.
Notes
- The soup can be made with either vegetable or chicken stock depending on dietary preferences.
- Using an Instant Pot drastically reduces the cooking time for the wild rice to 25 minutes compared to stovetop methods.
- For a vegan version, ensure the stock is vegetable-based and avoid chicken stock.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stove or in the microwave.
- If you prefer a thicker soup, reduce the stock by a half cup or simmer after cooking with the lid off.
- Fresh kale adds great texture and nutrition, but you can substitute with spinach or Swiss chard if desired.
