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Creamy Vegetable Wild Rice Soup Recipe

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4.3 from 85 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Creamy Vegetable Wild Rice Soup is a hearty and comforting dish featuring tender wild rice, sautéed baby bella mushrooms, and a medley of fresh vegetables, all simmered in rich coconut milk for a creamy, dairy-free finish. Perfect for warming up on a chilly day, this vegan soup is packed with flavor and texture, making it a satisfying meal for four.

Ingredients

Vegetables and Aromatics

  • 8 oz. baby bella mushrooms
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 ribs celery, sliced
  • 1/2 lb. carrots, peeled and sliced

Herbs and Spices

  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage

Grains and Liquids

  • 1 cup wild rice blend (uncooked)
  • 4 cups vegetable broth
  • 1 (13 oz) can full-fat coconut milk

Oils and Fats

  • 2 Tbsp olive oil

Instructions

  1. Sauté Mushrooms: Wash and slice the baby bella mushrooms. Heat olive oil in a large soup pot over medium heat, then add the mushrooms. Cook until the mushrooms are fully wilted, their moisture has evaporated, and they start to brown on the edges, maximizing flavor.
  2. Prepare Vegetables: While mushrooms are cooking, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.
  3. Add and Sauté Vegetables and Herbs: Add the garlic, onion, celery, carrots, dried thyme, and sage to the pot with the browned mushrooms. Continue to sauté for about five minutes until the onions become soft and translucent.
  4. Add Rice and Broth: Stir in the wild rice blend and vegetable broth. Cover the pot with a lid, turn the heat to medium-high, and bring the soup to a boil.
  5. Simmer the Soup: Once boiling, reduce heat to low, keep the pot covered, and let the soup simmer for about 45 minutes or until the wild rice is tender, following the package instructions.
  6. Add Coconut Milk and Finish: Stir in the full-fat coconut milk and allow the soup to simmer for an additional five minutes to meld the flavors and thicken slightly.
  7. Final Taste and Serve: Taste the soup and add salt as needed, depending on the saltiness of your broth. Serve the soup hot, ideally with crusty bread for dipping.

Notes

  • Cooking times may vary depending on the wild rice blend brand; adjust simmering time accordingly.
  • This soup is naturally vegan and dairy-free thanks to the use of coconut milk instead of cream.
  • For extra flavor, consider adding a splash of soy sauce or tamari when seasoning.
  • If you prefer a thicker soup, mash a few cooked carrots or mushrooms before adding the coconut milk.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-vegetable-wild-rice-soup-recipe/