Cozy Autumn Wild Rice Soup Recipe

There’s nothing like a big pot of hearty soup to welcome autumn. This wild rice soup is packed with seasonal vegetables, nutty wild rice, and creamy coconut milk, creating a deliciously cozy meal with a rich depth of flavor. The touch of Old Bay seasoning adds a little warmth and spice, perfectly balancing the earthiness of mushrooms and the slight sweetness of sweet potatoes. It’s filling yet light, dairy-free, and naturally vegan (if you use vegetable stock), making it ideal for everyone around the table. Whether you make it in the Instant Pot or on the stovetop, this soup will quickly become a fall favorite.

this RECIPE

A warm memory of autumn soup nights 🍂

I remember the first time I made this soup on a crisp autumn evening after a long day at work. I was craving something comforting but wasn’t in the mood for a heavy, cream-based soup. I threw together a few things I had on hand – sweet potatoes, wild rice, mushrooms, and kale – and the result was even better than I expected. The aroma filled my kitchen, blending the earthy scent of mushrooms with the sweetness of cooked carrots and sweet potato. Ladling out that first bowl and curling up on the couch with it, I knew I’d stumbled upon a new go-to recipe for cold-weather nights. It’s become a tradition ever since!

The origin story: hearty wild rice soups

Wild rice soups have a long history in North American cooking, especially in the northern United States where wild rice is a native grain. Often called “water grass” or “manoomin” by indigenous tribes, wild rice has been a staple for thousands of years. It’s known for its chewy texture, nutty flavor, and high nutrient content. Many traditional wild rice soups feature cream and poultry, but I wanted a plant-based version that still had all the heartiness. This soup stays true to the spirit of wild rice while mixing in some modern, dairy-free twists for a healthy, cozy meal.

Let’s talk ingredients: earthy flavors and hearty textures

Each ingredient in this soup brings something special to the bowl:

• Wild rice: The star of the show, wild rice adds a chewy texture and a nutty flavor that sets this soup apart from regular rice-based soups. If you don’t have wild rice, you can try brown rice, but the texture won’t be quite the same.
• Mushrooms: Baby bella mushrooms add an earthy richness to the soup. If you’re out of baby bellas, cremini or even white button mushrooms will work, though they’re a bit milder in flavor.
• Sweet potato: This brings a subtle sweetness and creamy texture once cooked. You could swap it with butternut squash if you’re looking for a different flavor.
• Coconut milk: This gives the soup its creamy consistency without using dairy. Make sure to use unsweetened coconut milk. If coconut isn’t your favorite, cashew cream or oat milk can be a nice substitute.
• Old Bay seasoning: A unique blend of spices that adds a little warmth and subtle spice. If you don’t have Old Bay, you could try a mix of paprika, celery salt, and a pinch of cayenne.
• Kale: Adds a nice pop of color and some added nutrients. If kale isn’t your thing, spinach works as a softer green alternative.

Each of these ingredients brings something unique to the table, balancing flavors and textures to create a well-rounded, satisfying soup.

Kitchen gear: what you need (and what you can skip)

To make this soup, you don’t need any fancy gadgets, just a few basics:

• Instant Pot or stovetop stockpot: If you have an Instant Pot, it makes the process a bit quicker, but a regular stockpot will do the trick just fine.
• Sharp knife: There’s a bit of chopping involved, especially with the sweet potatoes and kale. A sharp chef’s knife will make this task a lot easier.
• Wooden spoon or ladle: For stirring and serving. A wooden spoon is perfect for this soup, as it’s gentle on the pot and gives you better control when stirring thick ingredients.
• Cutting board: For prepping your veggies. If possible, use a large cutting board to give yourself plenty of space.

No need for immersion blenders or food processors here – this soup is rustic and chunky, which makes it even more satisfying!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Instant Pot Method

1. Combine base ingredients: Add the vegetable or chicken stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into the Instant Pot. Give everything a good stir to make sure the flavors start mingling.
2. Pressure cook: Seal the Instant Pot, set it to manual (high pressure), and cook for 25 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes, then do a quick release to let out any remaining pressure.
3. Add the final ingredients: Open the lid, discard the bay leaf, and stir in the coconut milk and kale. Taste and adjust the seasoning with salt and pepper. Let the heat from the soup gently wilt the kale.
4. Serve and enjoy: Ladle the soup into bowls, garnish with fresh herbs if you’d like, and enjoy the cozy warmth!

Stovetop Method

1. Sauté the veggies: In a large stockpot, heat a tablespoon of olive oil or butter over medium-high heat. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Add the garlic and cook for another minute until fragrant.
2. Add base ingredients: Pour in the vegetable stock, then add the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
3. Simmer: Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 30-40 minutes, stirring occasionally, until the rice is tender.
4. Add the final ingredients: Once the rice is cooked, add in the coconut milk and kale, stirring until everything is combined. Adjust the seasoning as needed.
5. Serve: Ladle the soup into bowls and get cozy with each spoonful!

Variations and adaptations to try

• Make it spicier: If you’re craving a little heat, add a pinch of red pepper flakes or a dash of hot sauce when you add the coconut milk.
• Switch up the greens: Try substituting spinach, chard, or even collard greens for kale.
• Protein boost: For added protein, toss in some chickpeas or cooked white beans after the pressure cooking or simmering step.
• Creamier texture: If you want a super creamy texture, blend half the soup with an immersion blender before adding the kale and coconut milk.
• Autumn squash twist: Replace sweet potatoes with diced butternut or acorn squash for a slightly different, equally seasonal flavor.
• Herbs and spices: If Old Bay isn’t your favorite, try using thyme, rosemary, and a dash of smoked paprika instead for a more traditional flavor profile.

Each variation has its own charm, and it’s fun to experiment with different flavors to find your perfect version of this cozy soup.

Serving and presentation ideas

When it comes to serving, I love keeping things simple. Ladle the soup into wide, shallow bowls so you can see all the colorful ingredients. For a touch of garnish, sprinkle some freshly chopped parsley or thyme on top, or add a few cracks of black pepper for extra flavor. A side of crusty bread – maybe a warm, whole-grain baguette or even a slice of cornbread – is perfect for soaking up the rich broth. If you’re serving guests, set out some extra coconut milk or a drizzle of olive oil for them to swirl into their bowls.

drink pairings

This soup has a lot of earthy, rich flavors, so I’d recommend pairing it with drinks that are refreshing and light:

• Spiced apple cider: Warm apple cider with a cinnamon stick and a clove or two brings out the cozy autumn vibes.
• Ginger tea: Fresh ginger tea with a bit of honey is both warming and light enough not to overpower the soup’s flavors.
• Cranberry spritzer: Mix cranberry juice with sparkling water and a splash of lime for a tart, refreshing contrast.
• Mint lemonade: If you prefer a cold drink, mint lemonade adds a bright, zesty note that complements the earthy flavors.

Storage and reheating tips

This soup stores well and actually tastes even better the next day as the flavors meld. Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.

To reheat, you can warm it up on the stove over medium heat or in the microwave. If the soup has thickened a bit, just add a splash of vegetable stock or water to thin it out to your desired consistency.

Adjusting for different serving sizes

This recipe makes about 6 servings, but you can easily double it if you’re feeding a crowd or want leftovers. If you’re cooking for just one or two, you can halve the recipe, but be sure to adjust the cooking times slightly – the rice may cook a bit faster. In the Instant Pot, you might only need 20 minutes on high pressure.

Troubleshooting tips

• Soup too thick? Add a bit more broth or water to reach your desired consistency.
• Rice not tender? If you find the wild rice a bit too chewy, let the soup simmer for another 10 minutes on the stovetop.
• Too spicy? If the Old Bay or any added spices make it a bit too spicy, stir in a little more coconut milk or add a small potato (it absorbs some heat).

Ready to make this cozy autumn soup?

This wild rice soup is a celebration of everything we love about autumn: hearty ingredients, warm spices, and a touch of sweetness. I hope you enjoy making and customizing it as much as I do. Let it bring a little extra coziness to your fall evenings!

Frequently Asked Questions

1. Can I use canned coconut milk?
Yes, canned coconut milk is ideal as it has a creamy consistency. Just make sure it’s unsweetened.

2. Can I freeze this soup?
Absolutely! This soup freezes well. Store in an airtight container for up to 3 months.

3. What if I don’t have an Instant Pot?
No problem! Use the stovetop method. It’ll take a little longer but will be just as delicious.

4. Can I add chicken?
If you’d like, add cooked, shredded chicken after the soup has finished cooking.

5. How can I make this soup creamier?
Blend a portion of the soup with an immersion blender or add extra coconut milk for a creamier texture.

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