Autumn Wild Rice Soup
This autumn wild rice soup will become your favorite cozy soup. Filled with autumn veggies and flavored with coconut milk or vegan cream sauce with the kick of Old Bay seasoning. They can be cooked in two ways: instant pot and slower cooker. This healthy soup you will want to make again and again.
Ingredients
Cozy soup ingredients!
- 6-7 cups vegetable broth
- 1 cup wild rice uncooked
- 8 oz. portabella mushrooms sliced
- 5 cloves garlic minced
- 2 medium carrots fresh or frozen, diced
- 2 ribs celery diced
- 1 large sweet potato or pumpkin, peeled and diced
- 1 small white onion peeled and diced
- 1-2 bay leaf
- 2 large/handful kale chopped with thick stems removed
- 1 1/3 tbsp Old Bay seasoning
- 1 can coconut milk or cream sauce
- kosher salt to taste
- black pepper freshly ground
Instructions
Now, have a cozy soup!
Instant-Pot Method:
- Set the instant pot to high pressure for 30 minutes.
- In an instant-pot bowl, combine the vegetable broth, wild rice, mushroom, garlic, carrot, celery, sweet potato, onion, Bay leaf, kale, and season with Old Bay season, stir to combine, then cover.
- When the rice and vegetables are completely cooked, remove the Bay leaf then add the coconut milk or cream sauce. Season to taste with kosher salt and black pepper. If desired, season with Old Bay seasoning.
- Serve with your favorite bread and enjoy!
Slower-Cooker Method:
- Set the slower cooker to high for up to 1-2 hours.
- In a slower cooker bowl, combine all the ingredients from vegetable broth to bay leaf and season with Old Bay seasoning. Stir to combine and cover.
- Once the rice and vegetables are cooked, remove the Bay leaf and add the coconut milk and kale. Stir them well. Season to taste with kosher salt and black pepper. If needed, add extra vegetable broth and Old Bay seasoning.
- Serve with bread, too. If desired.
Tried this recipe?Let us know how it was!