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Hearty Fall Veggie Soup Recipe

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★★★★★

4.7 from 116 reviews

A comforting and nutritious Hearty Fall Veggie Soup packed with sweet potato, baby bella mushrooms, kale, and wild rice simmered in a flavorful broth and creamy coconut milk. Perfect for cozy autumn meals, this soup offers rich, layered flavors and a satisfying texture, suitable for both Instant Pot and stovetop preparation methods.

Ingredients

Scale

Main Ingredients

  • 1 small white onion, finely chopped
  • 6 cups chicken or veggie broth
  • 1 large sweet potato, peeled and cubed (about 1 pound)
  • 8 ounces baby bella mushrooms, sliced
  • 2 medium carrots, chopped small
  • 4 garlic cloves, finely minced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1 can (14 ounces) unsweetened coconut milk
  • Salt and freshly cracked black pepper, to taste
  • 2 hearty handfuls kale, stems removed and torn into pieces
  • 1 1/2 tablespoons Old Bay blend
  • 1 cup uncooked wild rice

Instructions

  1. Instant Pot Preparation: Combine the broth, uncooked wild rice, sliced mushrooms, minced garlic, chopped carrots, diced celery, cubed sweet potato, finely chopped onion, bay leaf, and Old Bay seasoning into the Instant Pot. Seal the lid and set the Instant Pot to high pressure for 25 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes before manually venting the remaining steam.
  2. Finish Instant Pot Soup: Remove the bay leaf from the pot. Stir in the can of unsweetened coconut milk and add the torn kale pieces. Season with salt and freshly cracked black pepper to your preference. Mix thoroughly to combine and warm the kale slightly before serving.
  3. Stovetop Preparation: Heat butter or olive oil in a large pot over medium heat. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add Remaining Ingredients on Stovetop: Pour in the chicken or vegetable broth, then add the uncooked wild rice, sliced mushrooms, chopped carrots, diced celery, cubed sweet potato, bay leaf, and Old Bay seasoning. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  5. Simmer Soup: Cover the pot and let the soup simmer for 30–40 minutes, or until the wild rice is tender and the vegetables are cooked through.
  6. Final Touches on Stovetop: Remove the bay leaf. Stir in the torn kale and coconut milk. Adjust the seasoning with salt and freshly cracked black pepper. Heat through until the kale wilts slightly and the soup is hot. Serve immediately.

Notes

  • The recipe can be adapted for vegetarian or vegan diets by using vegetable broth instead of chicken broth.
  • Old Bay blend adds a distinct savory and slightly spicy flavor, but you can substitute with your preferred seasoning blend if desired.
  • If you prefer a thicker texture, blend a portion of the soup before adding the kale and coconut milk.
  • Ensure to rinse wild rice before cooking to reduce any residual grit.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Hearty Fall Veggie Soup, wild rice soup, coconut milk soup, Instant Pot soup, vegetarian fall soup, sweet potato soup, kale soup, baby bella mushrooms, comforting autumn soup

Find it online: https://messykitchenmagic.com/hearty-fall-veggie-soup-recipe/