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Close-up of a hearty, creamy vegetarian soup with butternut squash, kale, mushrooms, and wild rice, ideal for fall soup recipes.

This cozy wild rice soup is the ultimate fall comfort food — a creamy, wholesome one-pot meal featuring wild rice, sweet potatoes, mushrooms, and kale. Vegan, gluten-free, and easy to make on the stovetop or in the Instant Pot!
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Course: Soup
Cuisine: American, Fall
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice
  • 8 oz baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large sweet potato (about 1 lb), peeled and diced
  • 1 small white onion, diced
  • 1 bay leaf
  • 1 1/2 tbsp Old Bay seasoning
  • 1 can (14 oz) unsweetened coconut milk
  • 2 large handfuls kale, chopped (stems removed)
  • fine sea salt, to taste
  • freshly cracked black pepper, to taste

Equipment

  • Large Dutch oven or stockpot
  • cutting board and sharp knife
  • Measuring Cups and Spoons
  • Instant Pot (optional)
  • Ladle

Method
 

  1. Heat 1 tbsp olive oil in a Dutch oven or stockpot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
  2. Add sliced mushrooms and diced sweet potato. Cook for 5 minutes, stirring occasionally.
  3. Stir in wild rice, Old Bay seasoning, and bay leaf. Pour in vegetable stock.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 40–50 minutes until rice is tender.
  5. Stir in coconut milk and chopped kale. Simmer uncovered for 5–7 minutes until kale is wilted.
  6. Remove bay leaf. Season with salt and pepper to taste. Serve hot.

Notes

Use a wild rice blend for a quicker cook time or substitute sweet potatoes with butternut squash. Coconut milk keeps this soup vegan, but you can swap it for heavy cream if preferred. Add cooked shredded chicken or lentils for extra protein. Spinach or collards also work well instead of kale.