Wild Rice and Vegetable Soup

Autumn has filled the air here in Texas, and there’s nothing I love more for dinner than hot, comforting soup. It’s filling, it warms my body, and it’s super healthy and delicious! You could really add whatever vegetables you want to this fall favorite, and this recipe makes enough for 6-8 servings, so you’ll definitely have leftovers. Enjoy! Let me know what you think in the comments.


  • ¼ cup Olive Oil
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 ½ cups Crimini Mushrooms, cut in fourths
  • 6 cups Vegetable Broth
  • 6 Carrots, shredded
  • 2 large Sweet Potatoes, cut into ½ inch cubes
  • 6 Celery Stalks, cut into ½ inch slices
  • 1 ½ cups Wild Rice
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • ½ tbsp Thyme
  • ½ tbsp Sage
  • ½ tbsp Tarragon
  • 1 Bay Leaf
  • 1 cup Coconut Milk
  • 1 bunch Kale (or as much as you like), chopped


In a large stock pot, heat the olive oil over medium-high heat. Then add the yellow onion, garlic, and mushrooms and cook until mushrooms are seared and onions are translucent, about 5-7 minutes. Then add the remaining ingredients (except for the coconut milk and kale). Stir and bring to a boil. Simmer for 45-90 minutes and during the last 10 minutes, add in the coconut milk and the kale. Serve with toasted bread. Enjoy!


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