When I cooked Fall Wild Rice Soup in my kitchen, the mingling flavors of olive oil, sweet potato, and hearty kale took center stage. The aroma of garlic and onion combined with mushrooms and a hint of dried thyme compelled me to experiment. This satisfying bowl showcases genuine autumn flavors.
I’ve recently become obsessed with making fall soups and this Cozy Autumn Wild Rice Soup is one of my favorite recipes. I first tried it on the stovetop using 2 tbsp olive oil to start off with a medium chopped onion and 3 garlic cloves, minced real fine, until they got soft and fragrant.
I then added a large diced sweet potato, some sliced mushrooms, diced carrots and celery for that extra bite, along with a cup of chopped kale and a cup of rinsed wild rice. A mix of 4 cups vegetable broth, 2 cups water, plus a pinch of dried thyme, dried sage, a bay leaf and a sprinkle of salt and black pepper makes the depth of flavor so amazing.
I love how this soup tastes a bit like a wild rice pumpkin soup but with a twist making it a fall wild rice soup that is perfect for any day. Enjoy trying it out!
Why I Like this Recipe
I really love this recipe because it’s super comforting, especially on a chilly day. Nothing beats the warm feeling I get from the mix of sweet potato, mushrooms, kale and wild rice. It makes me think of fall, even if it’s not autumn yet.
I also like how easy it is to throw together. I can cook it in the Instant Pot, Crock-Pot, or just on the stove and it always turns out great. I don’t have to worry about too many steps and it makes dinner stressfree.
Another thing is that it’s really flexible. I love that I can tweak it to be gluten free or vegan if I want. That means everyone in my fam can enjoy it without any issues.
Lastly, I appreciate that it feels like I’m treating myself to a healthy meal. Its mix of veggies gives it a rustic feel that makes me feel like I’m eating something homemade and wholesome.
Ingredients
- Olive oil: Provides healthy fats and helps meld flavors in the soup.
- Onion: Adds a sweet yet sharp flavor, boosting natural antioxidants.
- Garlic: A tiny flavor powerhouse that gives a distinct aromatic punch.
- Sweet potato: Offers gentle sweetness and loads of fibre for energy.
- Mushrooms: Bring an earthy taste and a bit of protein for a hearty bite.
- Carrots: Give a sweet crunch and are packed with beta carotene.
- Celery: Helps balance the flavors and delivers essential vitamins.
- Kale: A nutrient rich green that adds texture and extra vitamins.
- Wild rice: A hearty, fibre filled carb that makes the dish more filling.
- Vegetable broth: A savory base that ties all the flavours together.
Ingredient Quantities
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced (about 2 cups)
- 8 oz mushrooms (button or cremini), sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup chopped kale (stems removed)
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 bay leaf
- Salt and black pepper, to taste
How to Make this
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and a bit translucent.
2. Toss in the minced garlic and let it cook for about a minute until it’s fragrant.
3. Add in the diced sweet potato, sliced mushrooms, diced carrots, and diced celery. Cook these for 4-5 minutes, stirring occasionally.
4. Mix in the chopped kale and rinsed wild rice, stirring so that everything gets coated with the oil and flavors.
5. Pour in the vegetable broth and water and then sprinkle in the dried thyme, dried sage, and add the bay leaf. Season with salt and black pepper to taste.
6. Bring the soup to a simmer, then lower the heat, cover the pot, and let it cook for around 45 minutes.
7. Check the wild rice and sweet potatoes to ensure they are tender; if not, cook a bit longer.
8. Remove the bay leaf from the soup once everything is perfectly cooked.
9. Give it a final taste and adjust the seasonings if needed before serving hot.
Equipment Needed
1. Large pot for simmering the soup
2. Cutting board for chopping veggies
3. Chef’s knife for dicing and slicing the ingredients
4. Wooden spoon for stirring
5. Measuring spoons and cups for the herbs, broth, and water
6. Vegetable peeler for peeling the sweet potato
7. Colander for rinsing the wild rice
8. Ladle for serving the soup
FAQ
Cozy Autumn Wild Rice Soup Recipe Substitutions and Variations
- Olive oil – you can use canola oil or even melted butter if you want a richer flavor
- Sweet potato – you could swap it for diced butternut squash which works great in soups
- Mushrooms – if you cant find button or cremini, try sliced portobello or shiitake for a different taste
- Kale – you can use spinach or Swiss chard for a slightly softer texture in your soup
- Wild rice – brown rice or quinoa might work as an alternative if you dont have wild rice
Pro Tips
1. Make sure you prep all your veggies and herbs before you start cookin because it makes things way less stressful later on.
2. Try cookin your mushrooms a bit longer till they get really browny for extra umami flavor; this step really boosts the soup.
3. Taste as you go and add a little extra salt or pepper when needed, coz sometimes the flavors can change affect as it simmers.
4. If your soup seems too thick, you can always splash in a bit more water or broth and adjust seasonings afterwards.
Cozy Autumn Wild Rice Soup Recipe
My favorite Cozy Autumn Wild Rice Soup Recipe
Equipment Needed:
1. Large pot for simmering the soup
2. Cutting board for chopping veggies
3. Chef’s knife for dicing and slicing the ingredients
4. Wooden spoon for stirring
5. Measuring spoons and cups for the herbs, broth, and water
6. Vegetable peeler for peeling the sweet potato
7. Colander for rinsing the wild rice
8. Ladle for serving the soup
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced (about 2 cups)
- 8 oz mushrooms (button or cremini), sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup chopped kale (stems removed)
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 bay leaf
- Salt and black pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and a bit translucent.
2. Toss in the minced garlic and let it cook for about a minute until it’s fragrant.
3. Add in the diced sweet potato, sliced mushrooms, diced carrots, and diced celery. Cook these for 4-5 minutes, stirring occasionally.
4. Mix in the chopped kale and rinsed wild rice, stirring so that everything gets coated with the oil and flavors.
5. Pour in the vegetable broth and water and then sprinkle in the dried thyme, dried sage, and add the bay leaf. Season with salt and black pepper to taste.
6. Bring the soup to a simmer, then lower the heat, cover the pot, and let it cook for around 45 minutes.
7. Check the wild rice and sweet potatoes to ensure they are tender; if not, cook a bit longer.
8. Remove the bay leaf from the soup once everything is perfectly cooked.
9. Give it a final taste and adjust the seasonings if needed before serving hot.
