Ingredients
Scale
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1 1/2 tbsp Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
- 2 large handfuls kale, chopped with thick stems removed
- fine sea salt and freshly cracked black pepper
Instructions
- Instant Pot Method: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot. Stir briefly to combine.
- Pressure cook on high for 25 minutes. Let rest for 10 minutes, then quick release remaining pressure. Remove bay leaf.
- Add coconut milk and kale, stir gently. Season with salt, pepper, and extra Old Bay as desired. Serve warm.
- Stovetop Method: Sauté onion in butter or olive oil for 5 minutes until soft. Stir in garlic for 1-2 minutes.
- Add stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Bring to a simmer, then reduce heat and simmer 30–40 minutes until rice is tender.
- Add coconut milk and kale, stir gently. Season as needed and serve warm.
Notes
- Use 100% wild rice for best results; cooking time may vary with blends.
- Cream sauce alternative: use 1 1/2 cups half-and-half or make a roux-based sauce with butter, flour, and milk.
- Slow Cooker option is inconsistent; use Instant Pot or stovetop instead. If using a slow cooker, follow the Instant Pot instructions and cook until rice and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot / Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg