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Cozy Veggie Comfort Bowl

Featured in Food That Actually Makes Sense Right Now.

This comforting bowl blends nutty rice, a coconut base, and seasonal veggies like sweet potatoes and mushrooms. Choose stovetop or Instant Pot to suit your style!

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Clare Recipes
Updated on Sat, 29 Mar 2025 10:41:43 GMT
Close-up of a steaming wild rice soup bowl with chunks of roasted veggies, creamy broth, and crusty bread on the side. Pin it
Close-up of a steaming wild rice soup bowl with chunks of roasted veggies, creamy broth, and crusty bread on the side. | lilicooks.com

When fall's chill hits the air, I turn to this comforting Wild Rice Soup that really hits the spot. The mix of crunchy wild rice, soft veggies, and smooth coconut milk makes a bowl of pure comfort. Everyone at my table always wants more and begs to know how I made it.

Heart-Warming Deliciousness

The beauty of this soup comes from its perfect flavor blend. Mushroom earthiness, potato sweetness, and the velvety touch of coconut milk work together beautifully. The best part? You can toss everything in an Instant Pot or let it bubble on your stovetop - it'll turn out great either way.

What You'll Need

  • Vegetable Stock: The tasty base that brings everything together.
  • Wild Rice: Adds that fantastic chewy bite and nutty taste.
  • Baby Bella Mushrooms: These little gems pack an earthy punch.
  • Garlic: Nothing beats the aroma of freshly minced cloves.
  • Carrots and Celery: These trusty veggies give great crunch and flavor.
  • Sweet Potato: Brings just the right hint of natural sweetness.
  • White Onion: Forms the perfect flavor starting point.
  • Bay Leaf: This tiny addition makes a huge difference.
  • Old Bay Seasoning: My hidden trick for knockout taste.
  • Coconut Milk: Creates silky creaminess without any dairy.
  • Kale: Pops with vibrant color and nutrients.
  • Salt and Pepper: Simple seasonings that make flavors pop.

Cooking Instructions

Quick and Easy Instant Pot:
Dump everything except the coconut milk and kale into your Instant Pot, set for 25 minutes, then wait for 10 minutes of natural release. Stir the coconut milk and kale in at the very end.
Classic Stovetop Method:
First cook your onions and garlic, then throw in all other ingredients except coconut milk and kale. Let it bubble away until the rice gets tender, then finish by mixing in the coconut milk and kale.

Helpful Tricks

  • Good Stock Matters: The quality of your stock sets the tone for the whole soup.
  • Mix Up The Veggies: Try swapping in chunks of butternut squash or adding some sliced leeks.
  • Perfect Texture: Need it thicker? Cut back on stock or blend a portion.
  • Don't Forget Bread: A chunk of crusty bread makes the perfect dipper.
A bowl of creamy soup featuring chunks of squash, wild rice, and garnished with fresh thyme. Pin it
A bowl of creamy soup featuring chunks of squash, wild rice, and garnished with fresh thyme. | lilicooks.com

Storage Smarts

  • Different Options: Coconut milk works great, but you can swap in heavy cream too.
  • Make It Early: This soup actually tastes better after sitting overnight.
  • Save Some: It'll stay good in your fridge for up to 3 days.
  • Freeze For Later: Pop it in the freezer for up to 3 months and just warm it gently when ready to eat.

Frequently Asked Questions

→ Can I prepare this soup in advance?

Definitely! Keep it in your fridge for up to 4 days. If it thickens, stir in extra broth when warming it up.

→ Is freezing this soup okay?

Yep, you can freeze it for 3 months. Keep in mind, veggies might soften a bit after thawing, but it’ll still taste amazing.

→ What’s a good sub for coconut milk?

Try using heavy cream or half-and-half. Add a little at a time to get the richness you like.

→ Why's my wild rice still tough?

Wild rice takes a while to soften. Keep cooking and splash in more broth if it gets too dry.

→ Can I swap the veggies?

Sure! Switch sweet potato for butternut squash, or use spinach if you're out of kale. It's flexible!

Hearty Fall Veggie Soup

A flavorful mix of wild rice, creamy coconut milk, and fresh veggies. Ideal for crisp autumn days.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Lily Chen

Category: Seasonal Cooking

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (8 cups)

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

Ingredients

01 1 small white onion, finely chopped.
02 6 cups chicken or veggie broth.
03 1 large sweet potato, peeled and cubed (about 1 pound).
04 8 ounces baby bella mushrooms, cut into slices.
05 2 medium carrots, chopped small.
06 4 garlic cloves, finely minced.
07 2 celery stalks, diced.
08 1 bay leaf for flavor.
09 1 can (14 ounces) unsweetened coconut milk.
10 Salt and freshly cracked black pepper, as needed.
11 2 hearty handfuls of kale, stems removed and torn into pieces.
12 1 1/2 tablespoons of Old Bay blend.
13 1 cup uncooked wild rice.

Instructions

Step 01

Toss the broth, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and spices into the pot. Set it to high pressure for 25 minutes. Let it naturally release steam for 10 minutes, then vent the rest. Take out the bay leaf, mix in the coconut milk and kale, adjust seasoning, and dig in!

Step 02

Melt butter or heat some oil in a big pot. Cook the onion until soft, about 5 minutes. Stir in garlic and cook 1-2 minutes more. Add the broth, rice, mushrooms, carrot, celery, sweet potato, bay leaf, and spices. Bring it all to a gentle boil, then lower to a simmer. Cover and let it cook for 30-40 minutes until the rice softens. Mix in the kale and coconut milk at the end, season, and serve hot.

Notes

  1. This cozy soup is perfect for chilly weather and works great no matter which cooking method you choose. The creamy coconut milk adds richness without any dairy.

Tools You'll Need

  • Instant Pot or a large soup pot.
  • Cutting board for prepping.
  • A good sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts due to the coconut milk.

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: 8 g
  • Total Carbohydrate: 42 g
  • Protein: 7 g