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.
2large/handfulkalechopped with thick stems removed
1 1/3tbspOld Bay seasoning
1cancoconut milkor cream sauce
kosher saltto taste
black pepperfreshly ground
Now, have a cozy soup!
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!
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.
Keyword autumn season, dairy-free, fall season, plant-based, stews and soup, vegan, vegetarian meal, wild rice soup