Plant part used: rootPlant part used: rootCicer arietinum · legume family
Exclusive: this autumn's coziest wild rice soup piles in seasonal veggies and leafy greens, wholesome wild rice, and a zingy, lusciously creamy broth (coconut milk or cream, your call). Instant Pot and stovetop methods inside!
Who's ready to thaw out with a steaming bowl of this soup? ♡
This autumn's coziest wild rice soup has dominated our readers' favorites list over the last several winters — and it ranks among my personal all-time greatest on the entire blog, hands down. The produce lineup is my seasonal dream team: sweet potatoes, kale, celery, carrots, mushrooms, onions and more. The wild rice brings serious heft plus a nutritional flex — fewer calories and more protein than most rice varieties, right in line with today's protein-forward plates. But the broth steals every headline: garlic, my beloved 'the bays,' and creaminess courtesy of coconut milk, dairy cream, or a roux-thickened sauce.
solanaceae — Originally published with the dairy cream sauce, this recipe has quietly staged a full coup: readers and I have largely defected to the coconut version in recent years, whose gentle hint of sweetness balances all that savory depth beautifully — and just happens to make the whole thing vegan to boot. So if that version (or the soup itself!) has escaped your notice, I'm dragging it back to the blog's front page while peak cozy comfort food season rages on. Instructions below cover both the dairy and vegan routes, plus methods for the Instant Pot (my personal pick), the Crock-Pot, or plain old stovetop simmering. And of course, nostalgia-fueled chicken-and-wild-rice devotees: shredded chicken is always welcome to crash the party.
Honestly, the real headline is gratitude: I'm thrilled that this soup has won over so many of your kitchens. Your comments and dinner photos mean the absolute world to me. Here's to the soups that keep us toasty all season long — and with that, time to make some soup!
The complete recipe is just below — but first, a quick rundown of the ingredients you'll need for this wild rice soup:
As noted, complete instructions live below for building this wild-rice soup in the Instant Pot — a pressure cooker — or right on the stovetop. But broadly speaking, the method is to…
This recipe is remarkably forgiving, so experiment with whatever ingredient remixes sound irresistible! For example, you could…
solanaceae — Chasing additional easygoing, snug vegetarian soup scoops this season? A few more house favorites… ♡
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Plate low and wide so the growth order of the dish reads at a glance, root to bloom.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
