I was a little hesitant when I started making this soup as I prefer thick and chunky soups. You know the ones loaded with potatoes or some kind of meat. But this time around I decided to make soup without all those things. One that is vegetarian but can also be vegan with a few substitutions. I will readily admit I was pleasantly surprised by the soup. It has such phenomenal flavors and it completely warms the whole body and soul. It’s a perfect fall and winter weather soup. Even my husband who isn’t the biggest fan of mushrooms enjoyed this delightful soup.
I’m a noodle soup kinda gal but every now and then, a good hearty soup with rice just warms the soul. This wild rice soup is filled with seasonal vegetables like sweet potato, kale, mushroom, carrots, celery and onions. The seasoning and the soup base is so irresistible, it’s become one of my favorite soups ever.
COZY WILD RICE SOUP INGREDIENTS:
Below are some items that would be great additions to the soup and also alternatives to making the soup vegan as well.
Wild rice: I used a 100% wild rice in this recipe. Believe it or not, there is a difference from a wild rice blend and even black rice which actually turn the soup purple. As always, everything is left up to your preference and use whichever you like! Just me mindful that different varieties will have different cooking times.
Broth: Vegetable broth or vegetable stock is a great base for this soup. Other alternatives are listed below in the substitutions and additions.
Autumn veggies: A seasonal blend of sweet potato, kale, carrots, celery, onion, mushrooms and garlic. .
Seasonings: If you know anything about us down in New Orleans, we love our seasonings. Bay leaves are a staple in our homes and are used in many recipes like gumbo and red beans and rice. We also love some Old Bay Seasoning.
Milk Base: We love making a roux down here and this is a little rendition of a roux. With a little butter and flour all mixed together and add some milk. If you prefer this portion to be gluten free or vegan, see below for great additions and substitutions.
Kale: You have to have some greens in your soup! The more color the better! I love fresh kale in this soup recipe. It’s a great superfood and really provides some great nutrients in this healthy soup.
Salt & pepper: I always like to leave this up to your preference but it always provides a great flavor, which I’m sure you already know!
Alternatives and Substitutions:
Broth: You can use chicken broth, vegetable or dare I say seafood broth. The seafood broth really adds great flavor with the Old Bay seasoning.
Veggies: The vegetables in the soup are amazing but if you prefer different greens, you can try spinach or collard greens. Also, butternut squash would be a great addition or even regular potatoes. Rainbow carrots would also be a great addition or even green beans.
Seasonings: I highly recommend sticking to these seasonings. They pair together so well and just do magic in this soup to make it irresistable. But if you just can’t seem to find any Old Bay, a cajun seasoning is a great substitute.
Milk Base: The milk, butter and flour really provide a great thickness to the soup but if you prefer it to be gluten free or vegan, you can use coconutmilk, or half and half or heavy cream.
Add Meat: Adding meat would make this soup even more hearty and burst with flavors. Chicken or ground sausage would make great additions to this soup.
Sweet Potato and Kale Wild Rice Soup is made of a creamy broth, wild rice and a hearty dose of vegetables like sweet potato, kale, carrots and mushrooms. It's the most comforting soup of the fall season. – adventuresofb2.com
Course
Main Course, Soup
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings8servings
Ingredients
1smallyellow onionpeeled and diced
1 1/2tspminced garlic
6cupsvegetable or seafood broth
1cupuncooked wild rice
8ozbaby bella mushroomssliced
2medium carrots diced
2stalks of celery
1largesweet potatodiced
1bay leaf
1 1/2tbspOld Bay seasoning
5tbsp unsalted butter
1/4cupflour
1 1/2cupmilk
2cupskalechopped with stems removed
salt and pepper to taste
Instructions
Heat olive oil in a large stockpot over medium-high heat. Add in onion and cook until soft and translucent while stirring occasionally.
Add in garlic and stir for about 1-2 minutes.
Add in vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, old bay seasoning and bay leaf. Stir and allow to simmer. Once it simmer, reduce heat to medium low and let it simmer 30-40 minutes until rice in soft and tender.
While soup is simmering, make cream sauce. In a small saucepan, melt butter and add in flour, stirring constantly. Allow mixture to thicken for about 1 minute, and then add in milk.
**Alternative cream base options: 1 can (14 oz) Coconut milk or 1.5 cups of half & half.**
Lastly, add in you milk ( cream base option) and kale. stir until combined. Add salt and pepper to your taste preference and enjoy!
