cozy veggie comfort bowl (Printer-Friendly)
Wild rice, sweet potato, mushroom, and coconut milk blend into a creamy, comforting veggie bowl.
# List of Ingredients:
→ Base
01 -
5 cups vegetable stock
02 -
1 cup wild rice, rinsed
→ Vegetables
03 -
8 ounces baby bella mushrooms, sliced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
1 medium sweet potato, peeled and diced
07 -
1 small white onion, finely chopped
08 -
2 cups kale, chopped and stems removed
→ Aromatics & Seasoning
09 -
3 cloves garlic, minced
10 -
1 bay leaf
11 -
1 teaspoon Old Bay seasoning
12 -
1 teaspoon kosher salt, or to taste
13 -
1/2 teaspoon freshly ground black pepper, or to taste
→ Finishing Touch
14 -
1 can (13.5 ounces) unsweetened coconut milk
# Preparation Steps:
01 -
Wash and chop all vegetables. Rinse wild rice thoroughly under cold running water.
02 -
In a large pot set over medium heat, sauté onion and garlic in a splash of vegetable stock until aromatic and translucent, about 3 minutes.
03 -
Add carrots, celery, mushrooms, sweet potato, wild rice, bay leaf, Old Bay seasoning, remaining vegetable stock, salt, and pepper. Stir to combine.
04 -
Bring mixture to a low boil, then cover, reduce heat, and simmer for 45–55 minutes until wild rice is tender.
05 -
Remove lid, discard bay leaf, and stir in coconut milk and chopped kale. Simmer for 3–5 minutes, allowing the kale to wilt. Adjust seasoning to taste.
06 -
Ladle soup into bowls. Serve hot, optionally accompanied by crusty bread.
07 -
Combine all ingredients except coconut milk and kale in Instant Pot. Seal lid and cook on Manual High for 25 minutes. Allow a 10-minute natural pressure release, then quick release any remaining pressure. Open lid, remove bay leaf, and stir in coconut milk and kale, allowing greens to wilt.
# Additional Suggestions:
01 -
For a richer texture, blend a cup of the finished soup and stir it back in. Swap in butternut squash for sweet potato or use spinach in place of kale.
02 -
This soup stores well in the refrigerator for up to 4 days and improves in flavor overnight. It may be frozen for up to 3 months and reheated gently.
03 -
If soup thickens with time, simply add a splash of warm vegetable broth when reheating.