Recipe: Creamy Mushroom, Sweet Potato, Kale, and Wild Rice Soup (Vegan)

Now that we’re (a little over) a week into September, the weather is just starting to shift. I see mostly green leaves, but no doubt, pops of oranges and reds are coming through. The air has a slight chill, and a sweater is just perfect.

Come this time of year, I am ready to lean into a good soup — but nothing that is overwhelmingly hardy or heavy.

This soup feels creamy and comforting, but is completely plant-based, filled with seasonal produce (like sweet potato and kale), and has great texture with the mushrooms and rice.

A strong introduction to soup season.

Enjoy!

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INGREDIENTS

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large sweet potato, diced

• 1 small white onion, diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk

• 2 large handfuls of kale, roughly chopped

• Salt + pepper

DIRECTIONS

1. Heat 1 tablespoon of olive oil over medium-high heat in a dutch oven or large pot.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

4. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

5. Serve warm and enjoy!