Fall is the season of cozy sweaters, warm blankets, and heartwarming meals that bring people together. There’s nothing quite like a bowl of Hearty Fall Veggie Soup to nourish your body and soul on a crisp autumn day. Whether you’re looking for a wholesome family dinner or a satisfying meal prep idea, this soup delivers everything you need—rich flavors, hearty textures, and a perfect balance of nutrients.

Let’s dive into this delightful recipe, packed with fall vegetables, wild rice, and creamy coconut milk. You’ll not only learn how to make it but also discover tips, tricks, and variations to suit your tastes.+

Ingredients for Hearty Fall Veggie Soup

Here’s what you’ll need to get started. This recipe is simple, but each ingredient plays a vital role in creating layers of flavor and texture.

Ingredient	Quantity
Vegetable or chicken stock	6 cups
Uncooked wild rice	1 cup
Baby bella mushrooms, sliced	8 ounces
Garlic, minced	4 cloves
Carrots, diced	2 medium
Celery, diced	2 ribs
Sweet potato, peeled & diced	1 large (about 1 pound)
White onion, diced	1 small
Bay leaf	1
Old Bay seasoning	1 1/2 tablespoons
Unsweetened coconut milk	1 can (14 ounces)
Kale, stems removed & chopped	2 large handfuls
Salt and black pepper	To taste

Why You’ll Love This Soup

1. Nutritious and Wholesome: Packed with fiber, vitamins, and antioxidants from the vegetables and wild rice.
2. Rich and Creamy: The coconut milk adds a velvety texture without the heaviness of dairy.
3. Warm and Spicy: Old Bay seasoning and garlic bring a hint of spice, making it perfect for cool evenings.
4. Customizable: Swap ingredients to match your preferences or what you have on hand.

Step-by-Step Cooking Instructions

Option 1: Pressure Cooker Method

1. Prepare Your Ingredients:
   Chop your carrots, celery, sweet potato, and onion. Mince the garlic.
2. Combine Ingredients in the Pressure Cooker:
   Add the vegetable or chicken stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
3. Cook on High Pressure:
   Set your pressure cooker to high for 25 minutes.
4. Natural Release:
   Allow the pressure to release naturally for 10 minutes before performing a quick release.
5. Add Coconut Milk and Kale:
   Remove the bay leaf, then stir in the coconut milk and chopped kale.
6. Season and Serve:
   Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and enjoy!

Option 2: Stovetop Method

1. Sauté the Aromatics:
   Heat butter or oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic and cook for 1-2 minutes.
2. Combine the Ingredients:
   Add the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
3. Simmer the Soup:
   Bring the mixture to a simmer. Cover and cook for 30-40 minutes, or until the rice is tender.
4. Finish with Coconut Milk and Kale:
   Stir in the coconut milk and kale during the last 5 minutes of cooking.
5. Season and Serve:
   Adjust the salt and pepper to taste and serve piping hot.

Tips for Perfect Hearty Fall Veggie Soup

• Choose the Right Stock: Homemade stock or low-sodium store-bought stock works best for controlling the salt level.
• Wild Rice Cooking Tips: Wild rice takes longer to cook than white rice, so be patient or pre-cook it if you’re short on time.
• Prep in Advance: Dice your vegetables and store them in airtight containers to save time on busy days.
• Double the Batch: This soup freezes beautifully. Make a double batch and freeze half for later.

Variations to Try

Vegetarian Version:

Stick to vegetable stock and enhance the umami flavors by adding a splash of soy sauce or nutritional yeast.

Protein Boost:

Add shredded chicken, turkey, or chickpeas for extra protein.

Spice It Up:

Sprinkle some red pepper flakes or add a dash of cayenne pepper for a spicy kick.

Switch the Greens:

If you’re not a fan of kale, try spinach, Swiss chard, or even collard greens.

Nutritional Benefits of Hearty Fall Veggie Soup

This soup isn’t just delicious—it’s also packed with nutrients that your body will love.

Nutrient	Benefit
Vitamin A (Sweet Potato)	Supports eye health and immune function.
Fiber (Wild Rice, Kale)	Promotes digestion and keeps you feeling full.
Antioxidants (Carrots)	Protect cells from damage.
Healthy Fats (Coconut)	Provides energy and supports brain health.

FAQs About Hearty Fall Veggie Soup

1. Can I use other types of rice?
Yes, but keep in mind that cooking times may vary. Brown rice is a good substitute, while white rice will cook much faster.

2. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.

3. Is this soup freezer-friendly?
Yes! Freeze it in individual portions for easy reheating. Avoid freezing the kale; add fresh greens when reheating.

4. How can I make it creamier?
Add more coconut milk or blend a portion of the soup before stirring it back in.

5. What’s a good side dish for this soup?
Crusty bread, a green salad, or roasted vegetables complement this soup perfectly.

6. Can I skip the Old Bay seasoning?
Yes, but the soup may lose some of its depth. You can replace it with a mix of paprika, celery salt, and a pinch of cayenne.

A Delicious Bowl of Comfort Awaits You

Hearty Fall Veggie Soup is a meal you’ll return to time and time again. It’s comforting, easy to prepare, and loaded with flavors that remind you of everything wonderful about autumn. Whether you’re enjoying it with loved ones or savoring a quiet evening by yourself, this soup is sure to warm your heart and soul.

Print