Cozy Veggie Comfort Bowl (Printer-Friendly Version)
Nutty wild rice, creamy coconut, and fall veggies combine in a warming, flexible bowl perfect for cozy evenings.
# What You'll Need:
→ Soup Base
01 -
6 cups vegetable stock
02 -
1 cup uncooked wild rice
03 -
1 medium white onion, diced
04 -
3 medium carrots, chopped
05 -
2 ribs celery, chopped
06 -
1 large sweet potato, peeled and cubed
07 -
8 ounces baby bella mushrooms, sliced
08 -
3 cloves garlic, minced
09 -
1 bay leaf
10 -
1 teaspoon Old Bay seasoning
11 -
1 teaspoon kosher salt, or to taste
12 -
1/2 teaspoon freshly ground black pepper, or to taste
→ To Finish
13 -
1 can (14 ounces) full-fat coconut milk
14 -
2 cups kale, stems removed and roughly chopped
# Steps to Follow:
01 -
Dice the onion, chop carrots and celery, peel and cube the sweet potato, slice mushrooms, and mince garlic cloves.
02 -
Heat a large Dutch oven over medium heat. Add a splash of stock, then sauté the onion and garlic until translucent, about 3-5 minutes. Add carrots, celery, sweet potato, mushrooms, wild rice, bay leaf, Old Bay seasoning, salt, pepper, and remaining stock to the pot. Stir to combine.
03 -
Bring mixture to a gentle boil. Reduce heat and simmer uncovered, stirring occasionally, until wild rice is tender and vegetables are soft, 45-55 minutes.
04 -
Remove bay leaf. Stir in coconut milk and chopped kale. Simmer for an additional 2-3 minutes until kale is wilted and soup is creamy. Taste and adjust seasoning if needed before serving.
05 -
Place onion, garlic, carrots, celery, sweet potato, mushrooms, wild rice, bay leaf, Old Bay, salt, pepper, and stock in the Instant Pot. Secure lid and set to high pressure for 25 minutes. Allow a natural release for 10 minutes. Stir in coconut milk and kale. Let sit on warm setting until kale wilts, about 2 minutes. Adjust seasoning to taste and serve.
# Additional Tips:
01 -
For a thicker texture, reduce the vegetable stock or blend a portion of the soup. Swap in butternut squash or spinach for a twist on the vegetable mix.
02 -
The soup tastes even better after resting overnight in the refrigerator. Store up to 3 days chilled or 3 months frozen.
03 -
Substitute coconut milk with heavy cream or half-and-half if desired.