Description
A cozy and comforting soup featuring hearty wild rice, mushrooms, and kale, perfect for autumn evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 pound baby Bella (cremini) mushrooms, sliced
- 1 cup uncooked wild rice
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 cup full-fat coconut milk
- 2 cups chopped kale or spinach
- 2 tablespoons lemon juice
- Optional: chopped parsley or chives for garnish
Instructions
- Set your Instant Pot to the “Sauté” function. Add olive oil, diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until fragrant.
- Stir in sliced mushrooms, salt, pepper, thyme, and red pepper flakes (if using). Cook for an additional 3 minutes.
- Add uncooked wild rice and pour in vegetable broth. Stir to combine.
- Seal the Instant Pot lid and set to High Pressure for 35 minutes. Allow a natural release for 10 minutes before a quick release.
- Once steam has released, stir in coconut milk, chopped kale or spinach, and lemon juice. Warm through for about 5-10 minutes.
- Taste and adjust seasonings if needed. Garnish with parsley or chives and serve hot.
Notes
Leftovers store beautifully in an airtight container for up to 4 days. Can be frozen for up to 3 months without greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, wild rice, autumn, vegetarian, cozy meal