Description
This Cozy Autumn Wild Rice Soup is a creamy, hearty, and wholesome vegetarian dish perfect for chilly fall evenings. Made in one pot with wild rice, mushrooms, carrots, herbs, and coconut milk, it’s the ultimate comfort food for fall dinners or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 pound baby Bella (cremini) mushrooms, sliced
- 1 cup uncooked wild rice (not a blend)
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 cup full-fat coconut milk
- 2 cups chopped kale or spinach
- 2 tablespoons lemon juice
- Optional: chopped parsley or chives for garnish
Instructions
- Set Instant Pot to “Sauté.” Add olive oil, onion, garlic, carrots, and celery. Cook 5 minutes until fragrant.
- Stir in mushrooms, salt, pepper, thyme, and red pepper flakes. Cook 3 more minutes.
- Stir in wild rice and vegetable broth.
- Seal lid, set to High Pressure for 35 minutes. Natural release for 10 minutes, then quick release.
- Stir in coconut milk, kale or spinach, and lemon juice. Warm through for 5–10 minutes.
- Adjust seasoning, garnish with parsley or chives, and serve hot.
Notes
- Use pure wild rice, not blends, for best texture.
- Deglaze pot after sautéing to prevent burn warning.
- Add greens last to keep them vibrant and tender.
- Finish with lemon juice for brightness and balance.
- Soup thickens as it sits—add broth if reheating.
- Meal prep: store 5 days in fridge or freeze 3 months (without greens).
- Variations: add beans for protein, swap greens, use cashew cream instead of coconut milk, or add sweet potatoes for extra fall flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes (plus pressure release)
- Category: Soup, Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl