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Creamy Wild Rice Soup

This recipe is a plant based version of a family tradition. Every year on Christmas Eve, my family makes a creamy wild rice soup. It's the one day a year that we get to enjoy this soup!
My family enjoys this soup with lefse, you could eat it as is or serve it with a hearty whole wheat bread.
It's a perfect heart warming soup for a cozy cold day. It's made with fresh seasonal veggies, wild rice and greens.
This version calls for coconut milk which adds a hint of sweetness to balance out all the savory flavors. Don't be surprised if you find yourself coming back to this recipe again and again.
Enjoy!
Course Main Course, Soup
Keyword plant based creamy wild rice soup, plant based wild rice soup, vegan creamy wild rice soup, vegan wild rice soup, wild rice soup with potatoes

Ingredients

  • 6 cups Vegetable Broth
  • 1 cup Uncooked Wild Rice
  • 8 oz Baby Bella Mushrooms Sliced
  • 4 cloves Garlic Minced
  • 2 Carrots Diced
  • 2 Celery Ribs Diced
  • 1 lb Yukon Gold Potatoes Diced
  • 1 small Yellow Onion Diced
  • 1 1/2 tbsp Old Bay Seasoning
  • 1 14 oz can Unsweetened Coconut Milk
  • 2 large handfuls Kale or other green, roughly chopped

Instructions

  • In a large pot over medium-high heat, saute onions until translucent, about 5 minutes. Then, add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the vegetable stock, wild rice, mushrooms, carrots, celery, potatoes and Old Bay Seasoning. Stir to combine.
  • Bring soup to a low boil. Reduce heat to a simmer. Cover soup and cook for 30-40 minutes, until rice is tender, stirring occasionally.
  • Add coconut milk and kale to the soup. Stir until kale has wilted. Add salt and pepper as needed and extra Old Bay if you'd like.
  • Serve warm and enjoy!