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Hearty Wild Rice and Kale Autumn Soup

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  • Author: Raven
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x

Description

This Hearty Wild Rice and Kale Autumn Soup is the ultimate fall comfort food. Imagine the earthy flavor of wild rice, the creaminess of coconut milk, and the vibrant green of kale all coming together in a bowl of warming goodness. Loaded with fresh vegetables and packed with nutrients, it’s the perfect meal for chilly evenings or cozy family dinners. Pair it with crusty bread for a complete and satisfying dish that’s sure to become a favorite!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • Rice Substitutions: If wild rice isn’t available, you can use brown rice, quinoa, or barley as substitutes. Adjust cooking times accordingly.
  • Add Protein: To make the soup even heartier, add shredded chicken, turkey, or chickpeas.
  • Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: This soup freezes well. Leave out the kale if freezing, and add it fresh when reheating. It can be frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://foodyhealthylife.com/hearty-wild-rice-and-kale-autumn-soup/