Description
A warm and hearty wild rice soup infused with sweet potatoes and mushrooms, perfect for chilly autumn evenings.
Ingredients
Scale
- 6 cups vegetable stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- In your Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine.
- Cover the pot and set it to manual high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure and discard the bay leaf.
- Add the coconut milk and kale into the mix. Stir gently, seasoning with salt and freshly cracked black pepper. Serve warm.
- For stovetop method, sauté onion in butter or olive oil, add garlic, then combine with the rest of ingredients and simmer until rice is tender. Finish by adding coconut milk and kale, then serve warm.
Notes
For added depth of flavor, sauté the garlic and onion in olive oil before adding to the pot.
You can substitute wild rice with a mix of brown rice and quinoa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg