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Wild Rice Coconut Soup

Featured in Big pots of steaming, hearty soup.

Wild Rice Coconut Soup delivers a comforting taste of fall in every bite. Tender sweet potatoes, hearty wild rice, and earthy mushrooms come together in a smooth coconut milk broth, finished with fragrant herbs like thyme and sage. A splash of white wine adds a gentle depth, while kale keeps it fresh and vibrant. The slow-cooked rice naturally thickens the broth, creating a velvety texture that gets even better with time. A dairy-free, vegan dish packed with flavor and warmth, it’s perfect for meal prep or family dinners.
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alicia in the kitchen
Updated on Tue, 10 Jun 2025 18:22:14 GMT
A bowl filled with creamy soup, wild rice, bright vegetables, and fresh herbs up close. Pin it
A bowl filled with creamy soup, wild rice, bright vegetables, and fresh herbs up close. | tasteofsavor.com

Snuggle up with a steamy bowl of wild rice and veggie soup when the weather gets chilly. This one’s loaded with goodness—think wild rice, mushrooms, sweet potato chunks, kale, and more—all swimming in creamy coconut milk. It’ll fill you up, keep you warm, and leave you feeling good. Whip it up for a family meal or share at a get-together. Folks will love it.

Ingredients List

  • Fine sea salt and black pepper, freshly ground: Add just the right punch of flavor at the end.
  • 2 big handfuls of chopped kale: Toss this in for a boost of greens and a little earthy bite.
  • 1 can (14 oz) unsweetened coconut milk: This brings all the creamy, dairy-free goodness.
  • 1 and 1/2 tablespoons Old Bay seasoning: All the spices and warmth you want for fall.
  • 1 bay leaf: Toss it in while cooking to bump up the cozy vibes.
  • 1 small diced white onion: Kicks up the overall taste.
  • 1 big sweet potato, peeled and chunked: Adds that sweet, soft bite in every spoonful.
  • 2 chopped celery sticks: For crunch and base flavor.
  • 2 diced carrots: For color, a hint of sweetness, and more veggie power.
  • 4 garlic cloves, chopped up: For that savory, garlicky kick.
  • 8 ounces sliced baby bella mushrooms: Hearty and packed with earthiness.
  • 1 cup uncooked wild rice: Adds that chewy, nutty feel and fills you up.
  • 6 cups veggie stock (or chicken stock): The main liquid—go with chicken if you want extra depth, veggie if you want to keep it vegan.

Directions

Instant Pot Pressure Cooking:
1. Dump wild rice, mushrooms, diced carrots, celery, garlic, sweet potato, onion, Old Bay, bay leaf, and your stock into the Instant Pot bowl. Give everything a quick stir.
2. Pop the lid on, set to high pressure for 25 minutes. When it’s finished, let it sit for 10 minutes then carefully release the rest of the steam. Take the lid off and fish out the bay leaf.
3. Pour in the coconut milk and kale, stirring gently to mix. Add salt, pepper, or a bit more Old Bay until it tastes just how you like.
4. Ladle it up while it’s hot and dig in.
Stovetop Cooking:
1. Splash some olive oil or a spoonful of butter in a big pot. Turn the heat to medium-high. Sauté onion for about 5 minutes, then tip in the garlic for another minute or so until it gets fragrant.
2. Add in your stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Give everything a mix.
3. Turn it down to a gentle simmer, slap the lid on, and let it bubble for 30–40 minutes. Stir here and there until the rice is soft.
4. Mix in kale and coconut milk, stirring until blended. Taste it, and add salt, black pepper, or more Old Bay if you want.
5. Get a bowl and enjoy your cozy soup while it’s warm.
Creamy soup in a bowl, showing chunks of orange squash, mushrooms, wild rice, and kale, with garlic bulbs and a dark napkin on white marble. Pin it
Creamy soup in a bowl, showing chunks of orange squash, mushrooms, wild rice, and kale, with garlic bulbs and a dark napkin on white marble. | tasteofsavor.com

Wild Rice Coconut Soup

Wild Rice Coconut Soup is a warming, filling dish with chewy rice, earthy mushrooms, colorful sweet potatoes, and kale in a creamy coconut base. Perfect for cooler days!

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 small white onion, finely chopped.
02 1 cup wild rice, uncooked.
03 8 ounces sliced baby bella mushrooms.
04 2 medium carrots, cut into small cubes.
05 2 celery stalks, chopped.
06 1 large sweet potato, about a pound, peeled and diced.
07 6 cups of vegetable or chicken broth.
08 1 1/2 tablespoons of Old Bay seasoning.
09 4 cloves garlic, finely minced.
10 1 bay leaf.
11 1 (14-ounce) can of unsweetened, creamy coconut milk.
12 2 big handfuls of kale, chopped roughly with the thick stems taken out.
13 Some fine sea salt and freshly-cracked black pepper to taste.

Instructions

Step 01

Add the wild rice, broth, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot, giving it a good mix. Cook on high pressure (manual setting) for 25 minutes. Let the pressure naturally release for 10 minutes, then carefully release any remaining pressure. Take out the bay leaf, then stir in the kale and coconut milk. Adjust the flavor with extra salt, pepper, or Old Bay if you'd like. Serve hot.

Step 02

In a large stockpot, heat a tablespoon of olive oil or butter over medium-high heat. Cook the onion for about 5 minutes to get it soft, then stir in the garlic and sauté for 1-2 minutes until you can smell it. Mix in the wild rice, broth, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Bring it to a boil, then lower the heat to simmer, keeping it covered and stirring every now and then. Let it cook for 30-40 minutes or until the rice softens. Add the coconut milk and kale, adjust flavors as you like, and enjoy warm.

Notes

  1. Swap heavy cream for coconut milk if you'd like it less creamy, or stick to coconut milk for a vegan version.
  2. Want it thicker? Go ahead and use a bit more wild rice.
  3. Store it in an airtight container in the fridge for up to 3 days. It tastes just as good when reheated.

Tools You'll Need

  • Pressure cooker like an Instant Pot.
  • Big soup pot.
  • A stove or medium-high heat source.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 6 g