Wild rice and mushroom soup with coconut milk

One good thing about dreaded winter is that I have been inspired to make all of the soup recipes. Soup is great because the flavors are easy to manipulate, and it is a great way to pack in veggies. This Creamy Vegan Mushroom and Wild Rice Soup with coconut milk is my latest soup recipe.

• plant based
• healthy
• made in one pot
• cozy
• packed with veggies

Storage instructions

Store this soup in your refrigerator in a sealed container for up to 5 days. Simply reheat in the microwave or on your stove top.

How many servings does this make?

This makes 4-5 servings of soup.

How do I make a creamy mushroom and wild rice soup with coconut milk?

1. Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. Cook for about 8 minutes until softened. Remove mushrooms from pot and set aside.
2. Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Cook for 8 minutes.
3. Add all remaining ingredients except for the mushrooms and kale to the pot. Stir thoroughly to mix. Cover and simmer for 25-30 minutes or until rice is cooked through.
4. Remove soup from heat and add in mushrooms and kale. Stir until kale has wilted. Taste and add more salt or pepper if needed.
5. Let soup cool and serve with your favorite sides and toppings. I went with pumpkin seeds and toasted bread.

Can you taste the coconut milk?

No! The salt, herbs and spices cover up the coconut milk taste completely.

What ingredients do I need to make this creamy mushroom soup?

• mushrooms
• balsamic vinegar
• soy sauce
• onion
• celery
• carrots
• chives
• mustard
• oregano
• salt
• pepper
• vegetable broth
• coconut milk
• wild rice blend
• miso
• lemon
• kale

OTHER COZY RECIPES TO TRY

• Vegan white chili
• Vegan lemon turmeric chickpea stew
• Vegan cabbage soup

If you make this Creamy Vegan Mushroom and Wild Rice Soup with Coconut Milk please leave me a rating and review on this post!

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Creamy Vegan Mushroom and Wild Rice Soup with Coconut milk

This creamy vegan mushroom and wild rice soup with coconut milk will be your new favorite soup recipe.

Scale

Ingredients

• 3 cups mushrooms – roughly chopped
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 small onion – finely diced
• 4 stalks celery – finely chopped
• 2 carrots – finely chopped
• 1 bunch chives – finely chopped
• 1 tbsp mustard
• 2 tsp dried oregano
• 1 tsp paprika
• 1–2 teaspoon salt
• 1 tsp  black pepper
• 4–5 cups vegetable broth (adjust to how thick you want your soup
• 1 can full fat coconut milk
• 1 cup wild rice blend (or sub brown rice or pure wild rice)
• 1 tbsp miso mixed with 1 tablespoon water (can sub soy sauce)
• juice from ½ lemon
• 1 bunch kale – destemmed and finely chopped

Instructions

1. Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. Cook for about 8 minutes until softened. Remove mushrooms from pot and set aside.
2. Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Cook for 8 minutes.
3. Add all remaining ingredients except for the mushrooms and kale to the pot. Stir thoroughly to mix. Cover and simmer for 25-30 minutes or until rice is cooked through.
4. Remove soup from heat and add in mushrooms and kale. Stir until kale has wilted. Taste and add more salt or pepper if needed.
5. Let soup cool and serve with your favorite sides and toppings. I went with pumpkin seeds and toasted bread.