Description
A cozy and delicious Hearty Fall Veggie Soup packed with fall vegetables, wild rice, and creamy coconut milk. Perfect for chilly days, this one-pot wonder is easy to make and deeply satisfying. Whether you’re serving it as a family dinner or meal prepping for the week, it’s sure to become a seasonal favorite!
Ingredients
- 6 cups vegetable or chicken 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 (about 1 pound), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 can (14 ounces) unsweetened coconut milk
- 2 large handfuls kale, stems removed and chopped
- Salt and black pepper, to taste
Instructions
Pressure Cooker Method:
- Add the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to your pressure cooker.
- Set to high pressure and cook for 25 minutes.
- Allow a natural pressure release for 10 minutes, then perform a quick release.
- Remove the bay leaf and stir in the coconut milk and kale.
- Season with salt and black pepper to taste. Serve hot.
Stovetop Method:
- Heat 1 tablespoon of butter or oil in a large pot over medium heat. Sauté the diced onion for about 5 minutes, until softened.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the stock and stir in the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
- Bring the mixture to a simmer, cover, and cook for 30-40 minutes, stirring occasionally, until the rice is tender.
- During the last 5 minutes of cooking, stir in the coconut milk and kale.
- Adjust the seasoning with salt and black pepper to taste. Serve warm.
Notes
- Make it Vegan: Use vegetable stock and ensure your Old Bay seasoning is vegan-friendly.
- Add Protein: Include shredded chicken, turkey, or chickpeas for a heartier meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Customize Vegetables: Swap sweet potato for butternut squash or kale for spinach to suit your taste preferences.
This versatile and nourishing soup is sure to become a staple in your fall recipe rotation. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes (stovetop) or 25 minutes (pressure cooker)
- Category: Soups and Stews
- Method: Pressure Cook or Simmer
- Cuisine: American