Ingredients
Equipment
Method
Step 1 — Prep your vegetables
- Cube the sweet potato, slice the mushrooms, dice the carrots and celery, chop the onion, mince the garlic, and chop the kale. This helps everything cook smoothly.
Step 2 — Sauté the aromatics
- In a large soup pot, heat a splash of oil (optional). Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Add garlic and cook for 1 minute.
Step 3 — Add mushrooms & sweet potato
- Add the sliced mushrooms and cubed sweet potato. Cook for another 3 minutes to release flavors.
Step 4 — Add seasonings & bay leaf
- Stir in the Old Bay seasoning, salt, and black pepper.
- Drop in the bay leaf.
Step 5 — Add wild rice & broth
- Pour in the vegetable stock and add the wild rice.
- Stir well and bring to a boil.
Step 6 — Simmer
- Reduce heat, cover, and simmer for 45–50 minutes, or until the wild rice opens and becomes tender.
Step 7 — Add coconut milk
- Stir in the unsweetened coconut milk for a creamy, silky texture.
- Simmer uncovered for 5 minutes.
Step 8 — Add kale
- Add the chopped kale and let it wilt for another 2–3 minutes.
Step 9 — Taste & adjust
- Add more Old Bay, salt, or pepper to taste.
Step 10 — Serve warm
- Ladle into bowls and enjoy the cozy fall comfort.
Notes
🧊 Storage & Reheating
Refrigerator Store for 4–5 days in an airtight container. Wild rice will continue to absorb liquid — add extra broth when reheating. Freezer Freeze for up to 2 months. Thaw in the fridge before reheating. Reheating Warm on low heat, adding broth as needed to thin the soup. Stir often for best consistency. 🥄 Variations
1. Extra Creamy Version Add an additional 1/2 cup coconut milk. 2. Savory Herb Version Add fresh thyme, rosemary, or sage. 3. Spicy Autumn Soup Add red pepper flakes or diced jalapeños. 4. Protein Boost (Vegan) Add lentils, chickpeas, or white beans. 5. Mushroom Lovers’ Edition Add shiitake or oyster mushrooms. 6. Gluten-Free This recipe is naturally gluten-free. 7. Low-Calorie Version Replace half the coconut milk with more broth. 8. Smoky Version Add smoked paprika for warmth. 9. Harvest Mix Add butternut squash or pumpkin. 10. Thick Stew Style Blend 1 cup of the soup and return it to the pot. ❓ 10 FAQs
1. Is wild rice the same as regular rice? No — wild rice is nuttier, firmer, and more nutritious. 2. Can I substitute wild rice? Yes — brown rice works but cook time increases. 3. Can I use spinach instead of kale? Yes — add at the very end. 4. Does coconut milk make the soup sweet? No — it becomes creamy and mild in flavor. 5. Can I make this oil-free? Yes — sauté vegetables in broth instead. 6. Can I add potatoes? Yes — Yukon gold potatoes work well. 7. Can this be made ahead? Absolutely — it reheats beautifully. 8. Can I use light coconut milk? Yes — it will be slightly less creamy. 9. How do I thicken the soup? Blend a portion or simmer uncovered. 10. What do I serve with it? Crusty bread, vegan biscuits, or salad. 🏁 Conclusion This Cozy Autumn Wild Rice Soup is everything fall should taste like — warm, hearty, nourishing, creamy, and full of earthy seasonal vegetables. With wild rice, sweet potato, mushrooms, carrots, kale, and coconut milk, it creates a bowl of comfort that feels both rustic and refined. It’s the perfect recipe for cold evenings, meal prep, and cozy weekends at home. Once you try this comforting soup, it will become a fall staple you look forward to every year.
Refrigerator Store for 4–5 days in an airtight container. Wild rice will continue to absorb liquid — add extra broth when reheating. Freezer Freeze for up to 2 months. Thaw in the fridge before reheating. Reheating Warm on low heat, adding broth as needed to thin the soup. Stir often for best consistency. 🥄 Variations
1. Extra Creamy Version Add an additional 1/2 cup coconut milk. 2. Savory Herb Version Add fresh thyme, rosemary, or sage. 3. Spicy Autumn Soup Add red pepper flakes or diced jalapeños. 4. Protein Boost (Vegan) Add lentils, chickpeas, or white beans. 5. Mushroom Lovers’ Edition Add shiitake or oyster mushrooms. 6. Gluten-Free This recipe is naturally gluten-free. 7. Low-Calorie Version Replace half the coconut milk with more broth. 8. Smoky Version Add smoked paprika for warmth. 9. Harvest Mix Add butternut squash or pumpkin. 10. Thick Stew Style Blend 1 cup of the soup and return it to the pot. ❓ 10 FAQs
1. Is wild rice the same as regular rice? No — wild rice is nuttier, firmer, and more nutritious. 2. Can I substitute wild rice? Yes — brown rice works but cook time increases. 3. Can I use spinach instead of kale? Yes — add at the very end. 4. Does coconut milk make the soup sweet? No — it becomes creamy and mild in flavor. 5. Can I make this oil-free? Yes — sauté vegetables in broth instead. 6. Can I add potatoes? Yes — Yukon gold potatoes work well. 7. Can this be made ahead? Absolutely — it reheats beautifully. 8. Can I use light coconut milk? Yes — it will be slightly less creamy. 9. How do I thicken the soup? Blend a portion or simmer uncovered. 10. What do I serve with it? Crusty bread, vegan biscuits, or salad. 🏁 Conclusion This Cozy Autumn Wild Rice Soup is everything fall should taste like — warm, hearty, nourishing, creamy, and full of earthy seasonal vegetables. With wild rice, sweet potato, mushrooms, carrots, kale, and coconut milk, it creates a bowl of comfort that feels both rustic and refined. It’s the perfect recipe for cold evenings, meal prep, and cozy weekends at home. Once you try this comforting soup, it will become a fall staple you look forward to every year.