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–+ servings
Merry

Hearty Veggie Delight for Fall

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!
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soups and Stews
Cuisine: American
Ingredients Method Notes

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

Method
 

Pressure Cooker Method:
  1. Add the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to your pressure cooker.
  2. Set to high pressure and cook for 25 minutes.
  3. Allow a natural pressure release for 10 minutes, then perform a quick release.
  4. Remove the bay leaf and stir in the coconut milk and kale.
  5. Season with salt and black pepper to taste. Serve hot.
Stovetop Method:
  1. Heat 1 tablespoon of butter or oil in a large pot over medium heat. Sauté the diced onion for about 5 minutes, until softened.
  2. Add the minced garlic and cook for 1-2 minutes until fragrant.
  3. Pour in the stock and stir in the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
  4. Bring the mixture to a simmer, cover, and cook for 30-40 minutes, stirring occasionally, until the rice is tender.
  5. During the last 5 minutes of cooking, stir in the coconut milk and kale.
  6. 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!

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