As the weather cools, there’s nothing more comforting than a bowl of nourishing soup. This Hearty Wild Rice and Kale Autumn Soup is packed with seasonal vegetables, warm spices, and the nutty flavor of wild rice. With tender mushrooms, vibrant sweet potato, and creamy coconut milk, this dish is perfect for cozy fall evenings. It’s both filling and wholesome, providing the perfect balance of flavors and textures, and it’s easy to make in a single pot. Whether you’re vegan or just looking for a hearty, nutritious meal, this soup is sure to satisfy.
Ingredients
- 1.5 liters of vegetable broth (or chicken broth)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 sizable sweet potato, approximately 450 grams, peeled and cut into small cubes
- 1 small white onion, diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or substitute with cream)
- 2 large handfuls kale, roughly chopped (stems removed)
- Season with sea salt and freshly ground black pepper according to your preference
Instructions
- Cook the Vegetables: In a large pot, add a splash of oil and heat over medium heat. Incorporate the chopped onion, carrots, celery, and minced garlic into the mixture. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add the Mushrooms and Seasoning: Add the mushrooms, bay leaf, and Old Bay seasoning to the pot. Stir well to coat the mushrooms and allow them to cook down for another 5 minutes.
- Incorporate the Stock and Rice: Pour in the vegetable stock and stir in the uncooked wild rice. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the rice is tender.
- Add Sweet Potato and Coconut Milk: Stir in the diced sweet potato and coconut milk. Simmer for an additional 15-20 minutes, or until the sweet potato is tender.
- Finish with Kale and Seasoning: Add the chopped kale to the pot, stirring it in just until it wilts. Season with salt and freshly-cracked black pepper to taste. Remove the bay leaf before serving.
- Serve Warm: Ladle the soup into bowls and enjoy it warm. This hearty soup is an excellent companion to a slice of rustic bread, perfect for soaking up every drop.
Conclusion
This Hearty Wild Rice and Kale Autumn Soup is the perfect balance of creamy, hearty, and savory, making it an ideal comfort food for colder days. The wild rice adds a unique texture, and the coconut milk provides a creamy, dairy-free base that complements the earthy vegetables. Full of nutritious ingredients, it’s a meal you can feel good about and enjoy with family or friends. For a cozy night in, this soup will quickly become a seasonal favorite.
Hearty Wild Rice and Kale Autumn Soup
Ingredients
- 1.5 liters of vegetable broth or chicken broth
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms sliced
- 4 cloves garlic minced
- 2 medium carrots diced
- 2 ribs celery diced
- 1 sizable sweet potato approximately 450 grams, peeled and cut into small cubes
- 1 small white onion diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 14-ounce can unsweetened coconut milk (or substitute with cream)
- 2 large handfuls kale roughly chopped (stems removed)
- Season with sea salt and freshly ground black pepper according to your preference
Instructions
- Cook the Vegetables: In a large pot, add a splash of oil and heat over medium heat. Incorporate the chopped onion, carrots, celery, and minced garlic into the mixture. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add the Mushrooms and Seasoning: Add the mushrooms, bay leaf, and Old Bay seasoning to the pot. Stir well to coat the mushrooms and allow them to cook down for another 5 minutes.
- Incorporate the Stock and Rice: Pour in the vegetable stock and stir in the uncooked wild rice. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the rice is tender.
- Add Sweet Potato and Coconut Milk: Stir in the diced sweet potato and coconut milk. Simmer for an additional 15-20 minutes, or until the sweet potato is tender.
- Finish with Kale and Seasoning: Add the chopped kale to the pot, stirring it in just until it wilts. Season with salt and freshly-cracked black pepper to taste. Remove the bay leaf before serving.
- Serve Warm: Ladle the soup into bowls and enjoy it warm. This hearty soup is an excellent companion to a slice of rustic bread, perfect for soaking up every drop.