Description

Warm your soul with this Cozy Autumn Wild Rice Soup, a delightful blend of earthy wild rice, fresh vegetables, and aromatic spices. Perfect for chilly days, this hearty soup combines creamy coconut milk with seasonal favorites like carrots and mushrooms, delivering comfort in every spoonful. Whether you’re sharing it with family or enjoying a quiet evening at home, this nourishing dish is sure to become a fall staple.

Ingredients

Scale

1 cup wild rice
2 tablespoons olive oil
1 cup diced onion
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
1 cup sliced mushrooms (button or cremini)
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper to taste

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Instructions

Rinse wild rice under cold water until clear. In a medium saucepan, combine rinsed rice with vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes or until tender.
In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
Stir in garlic and mushrooms; cook for an additional 5 minutes until mushrooms are tender.
Incorporate cooked wild rice along with its broth into the vegetable mixture. Add coconut milk and stir well.
Season with thyme, salt, and pepper; simmer gently for another 10 minutes to meld flavors.
Serve warm, garnished with additional thyme if desired.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 550mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg