Wild Rice Soup with Mushrooms and Kale – Creamy, Cozy & Plant-Based

There’s nothing quite like a warm, nourishing bowl of soup when the weather cools down.

This Wild Rice Soup with Mushrooms, Kale & Sweet Potato is everything I want in a comfort meal—it’s creamy without any dairy, full of earthy flavors, and packed with wholesome ingredients.

Whether you’re making it in an Instant Pot or on the stovetop, this cozy recipe will warm you from the inside out.

Why You’ll Love This Recipe

Naturally creamy – Coconut milk makes it rich without any cream.

Wholesome ingredients – Loaded with veggies, wild rice, and greens.

Easy to make – Comes together in one pot with Instant Pot or stovetop options.

Hearty and filling – Wild rice gives it great texture and makes it a full meal.

Freezer-friendly – Perfect for meal prep or batch cooking.

Flavor-packed – Old Bay seasoning adds depth and warmth in every spoonful.

What You’ll Need (Ingredient Highlights)

Wild rice – Chewy, nutty, and perfect for hearty soups.

It holds up well even after simmering.

Baby bella mushrooms – Add umami depth and a meaty texture.

Sweet potato – Brings natural sweetness and a creamy bite when softened.

Kale – Adds leafy greens and a nutritious boost.

Coconut milk – Creates a creamy base without dairy.

Old Bay seasoning – This classic blend gives the soup its signature savory spice.

Carrots, celery, onion, garlic – The aromatic base that builds big flavor.

Vegetable stock – Makes this soup vegetarian-friendly and rich in flavor.

Pro Tips Before You Start

Use real wild rice – Not a blend—for the best texture and nutty flavor.

Soak rice for faster cooking – Optional but can slightly reduce time on the stovetop.

Don’t skip Old Bay – It’s key to the soup’s flavor profile.

Chop kale without stems – The leaves cook down beautifully while the stems stay tough.

Taste before serving – Adjust salt and seasoning after adding the coconut milk.

How to Make Wild Rice Soup

Instant Pot Method

Step 1: Combine the Base
Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir gently.

Step 2: Pressure Cook
Seal the lid and cook on high pressure for 25 minutes.

Let the pressure naturally release for 10 minutes, then carefully quick release any remaining steam.

Step 3: Stir in the Final Ingredients
Remove the bay leaf. Add coconut milk and chopped kale.

Stir until the kale wilts and the soup turns creamy.

Step 4: Season and Serve
Taste and adjust with sea salt, black pepper, or more Old Bay if desired.

Ladle into bowls and enjoy warm.

Stovetop Method

Step 1: Sauté the Aromatics
In a large pot, heat a little butter or oil.

Sauté diced onion until soft, then add garlic and cook until fragrant.

Step 2: Build the Base
Pour in the stock and add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.

Step 3: Simmer Until Tender
Cover and simmer on medium-low for 30–40 minutes, stirring occasionally, until the wild rice is tender.

Step 4: Finish with Coconut Milk and Kale
Remove bay leaf. Stir in coconut milk and kale.

Simmer just until the kale softens.

Step 5: Adjust and Serve
Taste, season, and serve hot with crusty bread or a sprinkle of red pepper flakes.

What to Serve It With

Crusty sourdough bread – Perfect for soaking up the creamy broth.

Roasted Brussels sprouts – Adds a caramelized, savory side.

Simple green salad – Balances the soup’s richness with something crisp.

Grilled cheese – Because nothing beats soup and a sandwich combo.

Toasted pumpkin seeds – Sprinkle on top for crunch and fall flavor.

Variations / Substitutions

Use chicken stock – If you’re not vegetarian, it adds deeper flavor.

Swap kale for spinach – A quicker-cooking green that’s just as healthy.

Add white beans – For extra protein and heartiness.

Make it spicy – Add red pepper flakes or a dash of cayenne.

Try cream instead of coconut – If you prefer dairy over plant-based.

Storage & Leftovers

Fridge – Store in an airtight container for up to 5 days.

Freezer – Freeze cooled soup in portions for up to 3 months.

Reheat gently – Warm on the stovetop over low heat, stirring often.

Rice may absorb liquid – Add a splash of broth or water when reheating if it thickens too much.

FAQs

Can I use a wild rice blend?
Pure wild rice is best for texture, but a blend will still work—just adjust cooking time.

Is this soup vegan?
Yes! As long as you use vegetable stock and coconut milk, it’s fully plant-based.

What if I don’t have coconut milk?
You can sub in heavy cream, half-and-half, or a plant-based cream.

Can I cook the rice separately?
You can, but cooking it in the soup helps infuse more flavor.

Does this soup thicken over time?
Yes. The wild rice continues absorbing liquid, so you may want to add broth when reheating.

Can I skip the mushrooms?
Sure! You can replace them with more sweet potato or diced zucchini.

Is it okay to use frozen kale?
Absolutely. Just thaw and stir it in near the end of cooking.

Final Thoughts

This Wild Rice Soup with Mushrooms and Kale is one of those meals that’s as comforting as it is nourishing.

It’s full of texture, deep flavor, and cozy vibes that make it perfect for fall and winter nights—or anytime you’re craving a bowl of goodness.

I love how it feels indulgent without being heavy, and I hope it becomes a staple in your kitchen too.