Name: Cozy Autumn Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Autumn
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup wild rice, rinsed; 6 cups vegetable broth; 1 cup coconut milk (or cream); 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon black pepper; 1/4 teaspoon salt (or to taste); 1 bay leaf; 1 cup kale or spinach, chopped; 1/2 cup mushrooms, sliced (optional)

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This cozy autumn wild rice soup is the perfect dish to warm up on a crisp fall day. Filled with hearty wild rice, fresh vegetables, and a touch of creamy coconut milk, it’s comforting and nourishing. It’s an easy-to-make recipe that will fill your home with the delicious aroma of fall flavors.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup wild rice, rinsed

6 cups vegetable broth

1 cup coconut milk (or cream)

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 teaspoon black pepper

1/4 teaspoon salt (or to taste)

1 bay leaf

1 cup kale or spinach, chopped

1/2 cup mushrooms, sliced (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.

Add garlic and cook for another minute, until fragrant.

Stir in the wild rice and cook for another 2 minutes, allowing it to toast lightly.

Add vegetable broth, coconut milk, thyme, sage, black pepper, salt, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.

In the last 10 minutes of cooking, add the chopped kale or spinach and sliced mushrooms (if using). Stir and let cook until the greens have wilted.

Remove the bay leaf before serving. Taste and adjust seasoning as needed.

Servings and Timing

Servings: 4-6 servings

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Variations

Swap the greens: I like using kale, but spinach works just as well in this recipe. You can also try adding swiss chard or any leafy green of your choice.

Add protein: If I want to make it more filling, I can add some cooked chicken, tofu, or even lentils for extra protein.

Swap the coconut milk: If I don’t have coconut milk or prefer a non-dairy alternative, I can use almond milk, soy milk, or any other plant-based milk for a lighter version.

Add other veggies: If I have extra vegetables like parsnips, sweet potatoes, or zucchini, I can toss them in for more flavor and texture.

Storage/Reheating

This soup stores well in the refrigerator for up to 4 days. I always like to let it cool to room temperature before transferring it to an airtight container. When it’s time to reheat, I can do so on the stove over low heat until warmed through. If I need to reheat it in the microwave, I’ll heat it in 1-minute intervals, stirring in between, to ensure it heats evenly.

I can also freeze this soup! I portion it into freezer-safe containers, and it will last up to 3 months in the freezer. To reheat from frozen, I let it thaw overnight in the fridge and then reheat on the stove.

FAQs

Can I use brown rice instead of wild rice?

Yes, I can substitute brown rice for wild rice, but keep in mind that it will take a bit longer to cook. I recommend adding an extra 10-15 minutes to the simmering time to ensure the rice is tender.

Can I make this soup in a slow cooker?

Yes, I can make this soup in a slow cooker. Simply sauté the vegetables and garlic first, then transfer everything to the slow cooker, including the broth, coconut milk, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours until the rice is tender and the flavors have melded together.

How do I make this soup creamier?

To make this soup even creamier, I can add more coconut milk or even blend a portion of the soup with an immersion blender to create a smoother, richer texture.

Can I make this soup spicy?

If I like a little heat, I can add some red pepper flakes or a diced chili pepper when I sauté the vegetables. The heat will infuse into the broth as it simmers, giving it a spicy kick.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or a warm sandwich. I love dipping a thick slice of sourdough into the soup for a cozy, satisfying meal.

Conclusion

This cozy autumn wild rice soup is a comforting and nourishing dish that I can enjoy on a cool fall day or any time I crave a hearty bowl of goodness. The blend of wild rice, vegetables, and creamy coconut milk creates a satisfying meal that I’ll want to make again and again. With its easy preparation and comforting flavors, this soup will quickly become a fall favorite in my kitchen.

Recipe:

Cozy Autumn Wild Rice Soup

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Print Recipe

This Cozy Autumn Wild Rice Soup is a delicious and hearty dish that perfectly captures the flavors of fall. With wild rice, vegetables, and a creamy coconut milk base, it’s both comforting and nutritious. Perfect for chilly autumn days, this soup is easy to make, vegan-friendly, and customizable for various dietary preferences.

Total Time: 1 hour
Yield: 4-6 servings

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Add garlic and cook for another minute until fragrant.
Stir in wild rice and cook for 2 more minutes to lightly toast it.
Add vegetable broth, coconut milk, thyme, sage, black pepper, salt, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.
In the last 10 minutes of cooking, add kale or spinach and mushrooms (if using). Stir until greens are wilted.
Remove the bay leaf before serving and taste to adjust seasoning.