As the leaves start to turn and that familiar crispness fills the air, I find myself craving warm, hearty meals. One dish that truly embodies the spirit of autumn is a luscious bowl of wild rice soup. It’s not just any soup, though. It’s the kind of soup that wraps around you like a favorite sweater, comforting and filling. Before diving into the details of my cozy autumn wild rice soup recipe, let’s discuss what pairs perfectly with it.
Imagine sitting at a cozy dinner table with friends, serving this soup along with freshly baked cornbread. I can almost hear the crackle of the butter sizzling as it melts into the warm bread, a perfect companion to the rich flavors of the soup. Or perhaps you’d prefer a simple side salad, dressed lightly with a vinaigrette, fresh and zesty. It offers a lovely contrast to the creamy soup. Now, let’s journey into the heart of this delightful dish.
What is Cozy Autumn Wild Rice Soup?
Cozy autumn wild rice soup is a creamy, hearty dish filled with fresh vegetables, wild rice, and warm spices. This recipe combines earthy flavors, a touch of sweetness from sweet potatoes, and the creaminess of coconut milk. It warms your soul as much as your belly, making it a staple for chilly days. Having made it countless times, I can assure you it becomes a tradition in many homes once it’s made. Trust me, this isn’t just soup; it’s a slice of fall in a bowl.
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The Ingredients
For this cozy soup, you’ll need:
- 1 tablespoon freshly squeezed lemon juice: A touch of brightness.
- 2 large handfuls of fresh kale: Packed with nutrients.
- 1 (14-ounce) can of full-fat unsweetened coconut milk: For creaminess.
- 1 cup wild rice, uncooked: Definitely the star of the show.
- 1 teaspoon fresh thyme leaves: Adds an aromatic herbal note.
- 4 garlic cloves, finely minced: Because garlic makes everything better.
- 1 small white onion, diced: Sweet and aromatic.
- 1 large sweet potato (about 1 pound), peeled and cubed: For a hint of natural sweetness.
- 2 stalks of celery, chopped: A perfect crunchy contrast.
- 8 ounces of cremini (baby bella) mushrooms, thinly sliced: Earthy notes.
- 2 medium carrots, finely diced: Added sweetness and color.
- 6 cups of vegetable broth: For depth of flavor, chicken broth works well too.
- 1 1/2 tablespoons Old Bay seasoning blend: A surprise twist!
- Fine sea salt and freshly ground black pepper, to taste: Always necessary.
How to Make Cozy Autumn Wild Rice Soup?
Let’s embark on the cooking adventure! This soup may take a little time, but it’s a labor of love. You will end up with something so satisfying, it’s well worth every minute spent in the kitchen.
Step 1: Prepare the Ingredients
Start by gathering all the ingredients. Chop the onions, garlic, carrots, celery, and sweet potatoes. Slice the mushrooms and wash the kale. Trust me, prepping your ingredients makes cooking so much smoother and enjoyable.
Step 2: Sauté the Vegetables
In a large pot, heat a bit of olive oil over medium heat. Toss in the diced onions, and sauté them until they become translucent. This usually takes about five minutes. Next, add in the minced garlic and let it cook for an additional minute. The aroma? Heavenly.
Step 3: Add the Remaining Veggies
Stir in the carrots, celery, and sweet potatoes. Cook them for about 5-7 minutes until they’re slightly softened. Don’t forget to stir occasionally; you want to keep everything moving.
Step 4: Introduce the Mushrooms
Once the other veggies are just about ready, add the sliced mushrooms to the pot. They’ll take another 5 minutes or so to soften and blend perfectly with the other flavors. It’s the heartiness of the mushrooms mixed with the sweetness of the veg that elevates this soup.
Step 5: Incorporate the Rice
Next up, add the uncooked wild rice to the pot. Stir it well so that it’s fully coated with the vegetable mixture. Following that, pour in the vegetable or chicken broth. Give it a good mix, and bring this hearty mixture to a boil.
Step 6: Season Up
Once boiling, reduce the heat and sprinkle in the Old Bay seasoning. Season with salt and pepper according to your taste. Let it simmer on low for about 45 minutes or until the wild rice is tender. You’ll know it’s ready when you see the rice open up its grain.
Step 7: Finish with Creaminess
When the rice is tender, stir in the coconut milk and chopped kale. Let it simmer for another 10 minutes. This is where the magic happens; the kale wilts slightly and the soup becomes luxuriously creamy. Don’t forget to adjust the seasoning to your liking.
Notes
Here are some tips that can help you along the way:
- Rice Choice: Wild rice may take longer than other types, but its unique flavor is worth it.
- Make it Spicy: Add a pinch of cayenne pepper if you want to give it a kick.
- Comfort in Freezing: This soup freezes beautifully. Just leave out the kale and coconut milk until serving.
- Fresh Herbs: If thyme isn’t your thing, feel free to use rosemary or sage for a different flavor profile.
- Batch Cooking: Making a larger batch not only saves time but also allows you to have quick meals on hand.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. If you freeze it, it can last up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
Nutrition Information
This soup is packed with nutrients. A serving contains approximately:
It’s nutritious and filling, which is perfect for those chilly autumn nights.
Serving Suggestions
Here are some fantastic ideas to turn this comforting soup into a meal:
- Freshly Baked Bread: Nothing beats a slice of warm, crusty bread to dip into your soup.
- Classic Caesar Salad: The crunch of romaine and the tang of dressing offer a nice balance.
- Roasted Brussels Sprouts: Their nutty flavor and crisp texture pair beautifully with the soup.
- Apple and Cheddar Sandwiches: A sweet and savory combo that complements the richness of the soup.
- Grilled Cheese or Panini: A gooey, melty sandwich alongside a bowl of soup is a childhood favorite.
What Other Substitutes Can I Use in Cozy Autumn Wild Rice Soup Recipe?
There are versatile options you can explore for substitutions:
- Quinoa: Instead of wild rice, quinoa offers a gluten-free alternative with added protein.
- Pumpkin Purée: For creaminess and autumn flavor, swap out some coconut milk with pumpkin.
- Spinach: If kale isn’t available, fresh spinach can be an excellent substitute to maintain that green flavor.
- Zucchini: Replace sweet potato with zucchini for a lighter, summer feel.
- Chickpeas: Adding chickpeas can up the protein content and provide another textural element.
Equipment
- Large stock pot
- saucepan
Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 2 large handfuls of fresh kale
- 1 14-ounce can of full-fat unsweetened coconut milk
- 1 cup wild rice uncooked
- 1 teaspoon fresh thyme leaves
- 4 garlic cloves finely minced
- 1 small white onion diced
- 1 large sweet potato about 1 pound, peeled and cubed
- 2 stalks of celery chopped
- 8 ounces of cremini baby bella mushrooms, thinly sliced
- 2 medium carrots finely diced
- 6 cups of vegetable broth
- 1 1/2 tablespoons Old Bay seasoning blend
- Fine sea salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Start by gathering all the ingredients. Chop the onions, garlic, carrots, celery, and sweet potatoes. Slice the mushrooms and wash the kale. Trust me, prepping your ingredients makes cooking so much smoother and enjoyable.
Step 2: Sauté the Vegetables
- In a large pot, heat a bit of olive oil over medium heat. Toss in the diced onions, and sauté them until they become translucent. This usually takes about five minutes. Next, add in the minced garlic and let it cook for an additional minute. The aroma? Heavenly.
Step 3: Add the Remaining Veggies
- Stir in the carrots, celery, and sweet potatoes. Cook them for about 5-7 minutes until they’re slightly softened. Don’t forget to stir occasionally; you want to keep everything moving.
Step 4: Introduce the Mushrooms
- Once the other veggies are just about ready, add the sliced mushrooms to the pot. They’ll take another 5 minutes or so to soften and blend perfectly with the other flavors. It’s the heartiness of the mushrooms mixed with the sweetness of the veg that elevates this soup.
Step 5: Incorporate the Rice
- Next up, add the uncooked wild rice to the pot. Stir it well so that it’s fully coated with the vegetable mixture. Following that, pour in the vegetable or chicken broth. Give it a good mix, and bring this hearty mixture to a boil.
Step 6: Season Up
- Once boiling, reduce the heat and sprinkle in the Old Bay seasoning. Season with salt and pepper according to your taste. Let it simmer on low for about 45 minutes or until the wild rice is tender. You’ll know it’s ready when you see the rice open up its grain.
Step 7: Finish with Creaminess
- When the rice is tender, stir in the coconut milk and chopped kale. Let it simmer for another 10 minutes. This is where the magic happens; the kale wilts slightly and the soup becomes luxuriously creamy. Don’t forget to adjust the seasoning to your liking.
Notes
- Rice Choice: Wild rice may take longer than other types, but its unique flavor is worth it.
- Make it Spicy: Add a pinch of cayenne pepper if you want to give it a kick.
- Comfort in Freezing: This soup freezes beautifully. Just leave out the kale and coconut milk until serving.
- Fresh Herbs: If thyme isn’t your thing, feel free to use rosemary or sage for a different flavor profile.
- Batch Cooking: Making a larger batch not only saves time but also allows you to have quick meals on hand.
Nutrition
Frequently Asked Questions
Can I make this soup vegan?
Absolutely! Just ensure you use vegetable broth and coconut milk, which this recipe already includes.
How do I know when the wild rice is done?
Wild rice is cooked when it splits open and has a tender yet chewy texture. Taste it as it cooks to get your desired doneness.
Can I use leftover cooked rice?
Yes, you can! If you have leftover cooked wild rice, add it in the last 15 minutes of cooking to heat through.
Are there any alternative seasonings?
Sure! You can explore Italian herbs, paprika, or even curry powder for different flavor profiles.
Is this soup good for meal prep?
Definitely! It stores well and can be made ahead for busy weeknights. Just remember to leave out the kale and coconut milk when freezing.
Conclusion
This cozy autumn wild rice soup recipe captures the essence of fall in every spoonful. It’s not just about the flavors; it’s about creating memorable moments. Picture yourself gathered with loved ones, laughter echoing as you share bowls of this hearty soup. There’s warmth in every bite, and I promise, once you make this recipe, autumn will never taste the same again. Embrace the season, indulge in comforting flavors, and let this soup bring a little cheer to your table. Enjoy!