This warm, nourishing soup is the perfect dish for crisp fall days. Packed with hearty vegetables, nutty wild rice, earthy mushrooms, and finished with creamy coconut milk and tender kale, it’s naturally vegan, gluten-free, and full of wholesome comfort.

📝 Ingredients

6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 oz baby bella mushrooms, sliced
4 garlic cloves, 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
1½ tablespoons Old Bay seasoning
1 (14 oz) can unsweetened coconut milk (or see cream sauce option below)
2 large handfuls kale, stems removed and roughly chopped
Fine sea salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

Instant Pot (Pressure Cooker) Method

1. Combine Ingredients
Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir to combine.

2. Pressure Cook
Seal the lid and cook on manual high pressure for 25 minutes. Allow a 10-minute natural release, then carefully quick-release any remaining pressure. Discard the bay leaf.

3. Finish the Soup
Stir in the coconut milk and kale. Let the kale wilt slightly. Season with salt, pepper, and more Old Bay if needed.

4. Serve
Ladle into bowls and serve warm.

Stovetop Method

1. Sauté Aromatics
Heat 1 tablespoon of olive oil or butter in a large stockpot over medium-high heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1–2 minutes until fragrant.

2. Add Soup Base
Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.

3. Simmer
Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 30–40 minutes, or until the rice is tender, stirring occasionally.

4. Finish the Soup
Stir in the coconut milk and kale until combined. Season with salt, pepper, and more Old Bay to taste.

5. Serve
Serve hot and enjoy the cozy vibes!

💖 Why You’ll Love This Recipe

Perfectly comforting and warming for fall and winter
Easy to make in the Instant Pot or on the stovetop
Naturally dairy-free and gluten-free
Packed with wholesome veggies and fiber-rich wild rice
Flavorful and creamy with no heavy cream required

🧠 Tips

Rinse wild rice before cooking to remove excess starch.
Chop vegetables evenly to ensure uniform cooking.
If using pre-cooked rice, reduce cooking time significantly.
Don’t overcook kale—add it last so it stays vibrant.
Add a splash of lemon juice before serving for brightness.

🔄 Variations and Substitutions

Creamy Option (No Coconut Milk): Replace coconut milk with 1 cup whole milk or half-and-half, or make a roux-based cream sauce.
Add protein: Stir in shredded rotisserie chicken or white beans for extra protein.
Swap kale: Use spinach or Swiss chard if you prefer.
Use different rice: Brown rice or wild rice blend can be used, but adjust cooking time accordingly.
Make it spicy: Add red pepper flakes or a pinch of cayenne for heat.

❓ FAQs

Can I make this ahead of time?
Yes! The flavors deepen beautifully after a day. Store in the fridge for up to 4 days.

Can I freeze this soup?
Yes, it freezes well. Cool completely, then store in freezer-safe containers for up to 3 months.

What can I use instead of Old Bay?
Try a mix of paprika, celery salt, garlic powder, and a pinch of mustard or seafood seasoning blend.

Will the rice absorb all the liquid?
It might thicken as it sits. Just add a splash of stock or water to thin it out when reheating.

🍽️ Serving

Serve this soup hot with:

Crusty bread or cornbread on the side
A light green salad with lemon vinaigrette
A sprinkle of fresh herbs like parsley or thyme on top
A drizzle of olive oil or cracked pepper for garnish

🌟 Suggestions

Serve in hollowed-out pumpkin or squash bowls for a festive fall presentation.
Add a handful of toasted pumpkin seeds or croutons for crunch.
Pair with apple cider or a chai latte for cozy vibes.
Make a big batch for Thanksgiving leftovers or meal prep lunches.