Cozy Autumn Wild Rice Soup Recipe: Hearty Bowls of Comfort

Crisp breezes and wild rice soup signal the arrival of cozy comfort food season.

hearty ingredients blend seamlessly in this warming culinary creation.

Cold evenings call for nourishing bowls filled with rich, satisfying flavors.

Seasonal vegetables mingle with nutty rice grains, creating a delightful symphony of textures.

Earthy herbs and tender vegetables add depth to each spoonful.

You’ll find this recipe surprisingly simple yet incredibly delicious.

Let’s start cooking and warm our souls with this incredible autumn classic.

Storing Fall Veggie Soup for Later

• Transfer cooled soup to airtight container and store in refrigerator for 3-4 days. Ensure soup is completely cooled before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze for up to 3 months. Label container with date and contents.
• Warm soup in pot over medium heat, stirring occasionally. Add splash of vegetable stock if soup seems too thick. Heat until steaming and internal temperature reaches 165°F.

FAQs

• Is this soup nutritious?

Yes, it’s packed with vitamins and minerals from vegetables like sweet potato, carrots, celery, and kale. The combination provides a balanced mix of nutrients and fiber.

• Can I make this soup vegetarian or vegan?

Absolutely! The recipe is already vegetarian and can be vegan by using plant-based butter or oil. It’s naturally dairy-free with coconut milk as a creamy base.

• How difficult is this recipe for beginner cooks?

This soup is very beginner-friendly. Both Instant Pot and stovetop methods are straightforward, requiring basic chopping and simple cooking techniques.

• Can I substitute ingredients if I don't have exactly what's listed?

Definitely. You can swap sweet potato with regular potato, use different mushroom types, or replace kale with spinach or Swiss chard based on availability.

Hearty Fall Veggie Soup: Cozy Highlights

• Whip Up Quickly: This soup comes together in a snap using either Instant Pot or stovetop methods, making it perfect for busy weeknights when you need a satisfying meal fast.
• Packed with Nutrition: Loaded with colorful vegetables like sweet potatoes, carrots, mushrooms, and kale, this recipe delivers a powerhouse of vitamins, minerals, and fiber in every comforting spoonful.
• Cozy Comfort Food: Warm, hearty, and incredibly nourishing, this soup wraps you in a culinary hug that's perfect for chilly evenings or when you need some serious soul-soothing comfort.
• Adaptable Cooking Styles: Whether you prefer the lightning-quick Instant Pot or traditional stovetop cooking, this versatile recipe gives you flexibility to prepare it using your favorite kitchen method.

Fall Veggie Soup Must-Haves

• Stock: A flavorful liquid base that provides depth and richness to the soup.
• Rice: A hearty grain that adds substance and texture to the soup.
• Mushrooms: Earthy fungi that contribute a robust and savory flavor profile.
• Sweet Potato: A nutritious root vegetable that brings natural sweetness and creaminess.
• Kale: A nutrient-dense leafy green that adds color and health benefits.

• Onion, Garlic: Foundational flavor enhancers that provide a delicious aromatic base.
• Carrots, Celery: Classic soup vegetables that contribute subtle sweetness and depth.

• Coconut Milk: A creamy, dairy-free liquid that adds richness and smoothness to the soup.
• Bay Leaf: A traditional herb that infuses subtle, complex flavors during cooking.
• Butter or Oil: A cooking fat used for sautéing and adding richness.
• Salt and Seasoning: Essential components that balance and enhance the overall taste of the soup.

Fall Veggie Soup – Quick How-To

Step 1: Prep Your Produce

Wash and chop all vegetables into bite-sized pieces.

Dice onions, mince garlic, slice mushrooms, and cut carrots, celery, and sweet potato into uniform chunks.

This ensures even cooking and consistent texture throughout the soup.

Step 2: Sauté Aromatic Base

Heat butter or olive oil in a large pot over medium heat.

Add onions and cook until they become translucent and slightly golden.

Toss in minced garlic and cook for an additional minute, releasing their fragrant oils and creating a flavorful foundation for the soup.

Step 3: Build the Soup Foundation

• Vegetable stock
• Rice
• Sliced mushrooms
• Chopped carrots
• Diced celery
• Sweet potato chunks
• Bay leaf
• Seasoning blend

Stir to combine all ingredients and ensure even distribution.

Step 4: Simmer and Cook

Bring the mixture to a gentle simmer.

Cover the pot and let it cook for 30-40 minutes, stirring occasionally.

The rice should become tender, and vegetables will soften and meld their flavors together.

Step 5: Finish with Creamy Touches

Remove the bay leaf.

Stir in coconut milk and chopped kale.

Allow the kale to wilt slightly and integrate into the soup.

Taste and adjust seasonings as needed.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls.

Optionally, garnish with fresh herbs like parsley or a drizzle of olive oil.

Serve immediately for the most vibrant flavors and warmest comfort.

Instant Pot Alternative:

Combine all ingredients except coconut milk and kale in the Instant Pot.

Pressure cook on high for 25 minutes.

Allow natural release for 10 minutes, then quick release.

Stir in coconut milk and kale, season, and serve.

Tips for the Best Fall Veggie Soup

• Replace white rice with protein-packed quinoa for a nutritious boost and gluten-free alternative that cooks in similar time.
• Experiment with seasonal root vegetables like parsnips, turnips, or butternut squash to add depth and unique flavors to the soup.
• Toast mushrooms before adding to intensify their umami taste and create a richer, more complex broth profile.
• Prepare soup in large batches and store in freezer-safe containers for quick, hearty meals during busy weekdays or chilly evenings.
• Incorporate cooked chickpeas, white beans, or shredded chicken for extra protein and satisfying texture without compromising the soup's comforting essence.

Ways to Switch Up Fall Soup

• Gluten-Free Version: Replace rice with quinoa or gluten-free rice blend for celiac-friendly option.
• Vegan Protein Boost: Swap mushrooms for cubed tofu or tempeh to increase protein content and maintain hearty texture.
• Low-Carb Alternative: Substitute sweet potato and rice with cauliflower rice and add extra mushrooms for volume.
• Spicy Southwestern Spin: Add diced green chiles, cumin, and chili powder to create a zesty flavor profile with similar cooking method.

How to Serve Fall Veggie Soup

• Cozy Soup Companions: Perfect pairings to elevate your hearty fall veggie soup experience.
• Crusty Bread Buddy: Slice some warm, rustic sourdough or crusty whole grain bread to dip and soak up the rich, flavorful broth.
• Protein Power-Up: Top with crispy roasted chickpeas, shredded rotisserie chicken, or crumbled feta cheese for added protein and texture.
• Herb Garden Sprinkle: Garnish with fresh chopped parsley, cilantro, or green onions to brighten the soup's earthy flavors and add a pop of color.
• Warming Side Hug: Serve alongside a small mixed green salad with a light vinaigrette to create a balanced, nourishing meal.

Autumn Wild Rice Soup Recipe

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4.7 from 17 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty Autumn Wild Rice Soup brings warmth to chilly evenings with its rich, comforting blend of nutty rice, tender vegetables, and savory broth. Simmering with seasonal herbs, this soup offers a delightful embrace that satisfies deep hunger and warms you from within.

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Ingredients

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Vegetables:

• 1 large sweet potato (about 1 pound), peeled and diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 small white onion, diced
• 8 ounces (226 grams) baby bella mushrooms, sliced
• 2 large handfuls kale, stems removed and chopped
• 4 cloves garlic, minced

Liquids and Seasonings:

• 6 cups (1.4 liters) vegetable or chicken stock
• 1 can (14 ounces / 414 milliliters) unsweetened coconut milk
• 1 1/2 tablespoons Old Bay seasoning
• 1 bay leaf
• Salt to taste
• Black pepper to taste

Grains:

• 1 cup (195 grams) uncooked wild rice

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Instructions

1. Load the Instant Pot or large pot with stock, rice, sliced mushrooms, minced garlic, diced carrots, chopped celery, cubed sweet potato, diced onion, bay leaf, and selected seasonings.
2. For Instant Pot: Seal and pressure cook at high temperature for 25 minutes, then allow natural release for 10 minutes followed by quick release.
3. For stovetop: Warm butter or oil, sauté onions until translucent, approximately 5 minutes. Add garlic and cook for additional 1-2 minutes.
4. If using stovetop method, pour stock and remaining ingredients into pot, bring to gentle simmer, cover, and cook for 30-40 minutes until rice reaches tender consistency.
5. Remove bay leaf from soup after cooking process is complete.
6. Incorporate coconut milk and chopped kale into the soup, stirring thoroughly.
7. Taste and adjust seasonings as needed, ensuring balanced flavor profile.
8. Ladle into serving bowls and present immediately while soup remains hot and vibrant.

Notes

• Swap rice for quinoa or cauliflower rice to make the soup gluten-free and lower in carbohydrates.
• Enhance the soup’s nutritional profile by adding protein-rich ingredients like cooked chicken, tofu, or white beans.
• Maximize flavor depth by roasting vegetables before adding them to the soup, which caramelizes their natural sugars and intensifies their taste.
• Adjust liquid consistency by adding more stock if you prefer a thinner soup or simmering uncovered to reduce and thicken the broth.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 131 kcal
• Sugar: 3 g
• Sodium: 370 mg
• Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg