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Wild Rice Vegetable Soup with Coconut Milk and Old Bay Seasoning Recipe

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★★★★★

4.7 from 146 reviews

This comforting Rice Soup features hearty wild rice cooked with a medley of vegetables and mushrooms in a flavorful vegetable stock, enriched with creamy coconut milk and nutritious kale. Easily prepared using either an Instant Pot or stovetop, this nutritious soup is perfect for a cozy meal that offers a delightful balance of textures and warm, savory flavors with a hint of Old Bay seasoning.

Ingredients

Scale

Base Ingredients

  • 6 cups vegetable stock (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 (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoons Old Bay seasoning

Final Ingredients

  • 1 (14-ounce) can unsweetened coconut milk (or substitute with cream sauce option)
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Fine sea salt, to taste
  • Freshly cracked black pepper, to taste

Optional for Stovetop Method

  • 1 tablespoon butter or olive oil (for sautéing onions and garlic)

Instructions

  1. Combine base ingredients in Instant Pot: Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot bowl. Stir gently to combine all ingredients evenly.
  2. Pressure cook: Seal the Instant Pot lid, set to manual high pressure, and cook for 25 minutes. Allow the pot to naturally release pressure for 10 minutes before performing a quick release to let out remaining pressure. Open the lid carefully and remove the bay leaf.
  3. Add final ingredients: Stir in the coconut milk and kale until just combined. Taste the soup and season with salt, pepper, and additional Old Bay seasoning if desired.
  4. Serve: Ladle the soup warm into bowls and enjoy this nourishing dish.
  5. Sauté vegetables for stovetop method: Heat butter or olive oil in a large stockpot over medium-high heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant.
  6. Add base ingredients to pot: Pour in vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
  7. Simmer soup: Bring the mixture to a simmer, then reduce heat to medium-low. Cover the pot and simmer for 30 to 40 minutes, stirring occasionally, until the wild rice is tender and vegetables are cooked.
  8. Add final ingredients: Stir in coconut milk and kale until fully incorporated. Season with sea salt, black pepper, and additional Old Bay seasoning to taste.
  9. Serve: Serve the soup warm, relishing its rich flavors and comforting texture.

Notes

  • Wild rice can be substituted with brown rice, but cooking times may vary.
  • Using chicken stock instead of vegetable stock will add extra depth of flavor but is not vegetarian.
  • The coconut milk adds creaminess without dairy, making this soup suitable for lactose-intolerant individuals if coconut milk is used.
  • For a richer flavor, consider roasting the vegetables before adding them to the soup.
  • Adjust Old Bay seasoning to your preference for spice and flavor intensity.
  • The kale can be swapped with spinach or Swiss chard if desired.

Keywords: rice soup, wild rice soup, vegetable soup, coconut milk soup, kale soup, healthy soup, Instant Pot soup, stovetop soup, vegetarian soup

Find it online: https://todayfoodrecipe.com/wild-rice-vegetable-soup-with-coconut-milk-and-old-bay-seasoning-recipe/