This wild rice soup is a healthy and hearty recipe for those cool autumn days when the leaves have fallen, and the sun sets early. Made with unsweetened coconut milk and fresh vegetables, this soup is zesty, creamy and full of nutrients. This soup can be made in an instant pot or on the stovetop.
If you’re short on time and live with picky eaters, this soup is perfect when you want to whip up a quick Monday night dinner. Unlike other soups where specific ingredients are crucial to the taste, this wild rice soup can be adjusted based on personal preference. So whether you’re a vegan or a meat-lover, make a cozy, delicious one-pot soup in under an hour!
Can I use white or brown rice to make this wild rice soup recipe?
While it might be tempting to use whatever types of rice you have on hand, this recipe is best made using Dainty Long & Wild Rice. Our unique blend of parboiled long grain and wild rice provides a subtle hint of woodsy flavour that goes well with this creamy soup.
Also, because of its less sticky properties, using a wild rice blend won’t result in a thick, soggy paste-like soup. Instead, each grain will be tender instead of mushy and have a soft yet firm, chewy texture.
However, if all you have is brown or white rice, you can attempt to make this recipe while respecting the proper rice-to-water ratio. For inspiration and to learn more, shop our flavoursome varieties of rice, and find your perfect grain
Why use a pressure cooker to make a wild rice soup recipe?
While you can make soup on the stove, using a pressure cooker reduces the time it takes to whip up a meal. It also reduces the number of dirty dishes to clean at the end of the day. Save anywhere between 30-50 minutes by making this delicious wild rice soup using an instant pot pressure cooker.
Dump the ingredients, start the pressure cooker and leave it unattended while it cooks. Once the cooking time is up, the “keep warm” setting will keep your soup warm without burning the bottom.
Can I make the rice a day ahead of time?
If you’re wondering what to do with this weekend’s leftover rice, you can use it in this wild rice soup recipe. However, it is important to note that, unlike uncooked rice, the soup broth will not be absorbed, leaving you with more liquid in the pot, depending on the ratio.
If you choose to use cooked rice, add it to the pot a few minutes before you’re ready to serve the dish, and let it warm up a bit. Adding it too early might result in your soup becoming thick and lumpy.
Comforting and Hearty Wild Rice Soup
- 6 cups Vegetable Stock
- 1 cup uncooked Dainty Long & Wild Blend Rice
- 8 oz Portobello Mushrooms, sliced
- 4 Garlic Cloves, minced
- 3 medium Carrots, diced
- 3 Celery stalks, diced
- 1 large Sweet Potato, peeled and diced
- 1 medium Onion, peeled and diced
- 1 Bay Leaf
- 1 ½ tbsp Italian Seasoning
- 1 (14 oz) can unsweetened Coconut Milk
- ½ cup Spinach
- Salt and pepper, to taste
Combine vegetable stock, rice, mushrooms, garlic, carrots, celery, sweet potatoes, onion, bay leaf, and seasoning in an instant pot pressure cooker. Stir gently until all ingredients are well mixed.
Cover and cook on manual, high pressure for around 20 minutes. After, naturally release the pressure for 10 minutes. Then gently open the vent, quick release the remaining pressure, and remove the lid.
Discard the bay leaf and add coconut milk and spinach to the soup. Stir gently until all the ingredients are combined—season with salt and pepper. Serve hot.
Let the soup cool down before transferring to an airtight container and storing it in the fridge. Soup can safely stay in the refrigerator for 3-4 days. If you have a lot of leftovers, it can keep up to three months in the freezer.
Will the taste of this wild rice soup be affected if I add a little meat?
While this is a vegan recipe, meat lovers can rejoice because this versatile and flavourful soup adapts very well to extra ingredients, including chicken. If you have some leftover chicken in the fridge, feel free to toss it in with the other ingredients. You can also enhance the chicken flavour by using chicken stock instead of veggies and substituting thyme and poultry seasoning for the Italian spices.
If you’re dining with vegetarians, you can still add chicken by cooking it apart from the meal. Grill a juicy chicken breast, shred it into tiny pieces, and throw it in your bowl of soup before serving.
I don’t have coconut milk. Can I use a substitute?
Coconut milk not only makes this soup vegan friendly, but it adds a touch of thickness and sweetness to this tasty soup.
However, you can always substitute coconut milk with a dairy product such as 35% cream.
What is the way to serve wild rice soup?
While this hearty soup is a standalone meal, it also goes well with a mixed green salad and warm, crusty bread. But if you ever want to get a little bit creative, serve it along with kale, bacon, and brussels sprout salad, pair it with a dry white wine, and spend a relaxing night by the fire!
If you’re looking for quick and simple meal plans this season, check out our 20+ easy rice cooker recipes for when you need inspiration for a fast weekday meal.