Wild Rice Coconut Soup (Print Version)
# 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:
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.
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:
01 -
Swap heavy cream for coconut milk if you'd like it less creamy, or stick to coconut milk for a vegan version.
02 -
Want it thicker? Go ahead and use a bit more wild rice.
03 -
Store it in an airtight container in the fridge for up to 3 days. It tastes just as good when reheated.