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Creamy Potato Wild Rice Soup Recipe (Vegan, Dairy Free)

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This creamy potato wild rice soup recipe is hearty, comforting, vegan, and gluten free! Made with wild rice, root vegetables, and warming spices. This vegan comfort food soup is ready in under an hour, and great for cozy plant based dinner by the fire.
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It’s soup season again – and we are HERE for it!  This creamy potato wild rice soup recipe is the vegetarian comfort food recipe you need in your life.  I made this soup for Brett’s lunch – and he absolutely loved it!  The both is made from creamy coconut milk, the root vegetables give this soup heartiness, and the delicate spice blend makes the broth super flavorful.  Grab a mug of this soup for lunch or dinner, and let the fall vibes wash over you!
 

This Creamy Potato Wild Rice Soup Recipe Is:

  • Comforting
  • Satisfying
  • Loaded with Vegetables
  • Flavorful
  • Great for meal prepping or making ahead
  • Vegan, Gluten Free, and SO delicious!
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One Pot Fall Soup Recipes For the Win!

This vegan potato rice soup recipe is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these fall months when the weather starts to cool. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!  And one pot makes cleaning up a breeze.

The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!

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What’s In This Creamy Vegan Potato Rice Soup?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Extra virgin olive oil
  • Onion
  • Fresh garlic cloves
  • Carrots 
  • Celery
  • Sea salt and black pepper
  • Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
  • Wild Rice: I love adding just a bit of wild rice into this soup, to make it extra hearty.
  • Potatoes
  • Reduced Sodium Vegetable Stock or Bouillon
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Spinach
  • Parsley
  • Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
  • Onion
  • Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
  • Carrots 
  • Celery
  • Salt
  • Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 
  • Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
  • Wild Rice: I love adding just a bit of wild rice into this soup, to make it extra hearty. This organic wild rice is the perfect addition to this soup.
  • Potatoes
  • Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Spinach
  • Parsley

Meal Prep Vegan Soup Recipes For the Win!

This creamy potato wild rice soup is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make batch cooking easy peasy.

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How Do I Make This Creamy Potato Wild Rice Soup Vegan?

  1. In a large pot, heat the olive oil over low heat. Add the garlic and onion and saute for 4 to 5 minutes until the vegetables are translucent. Toss in the carrots, celery, salt, tellicherry pepper, and Herbes de Provence and continue to saute for 4 more minutes.
  2. Add the wild rice, potatoes, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 40 minutes more until the wild rice and potatoes are cooked all the way through.
  3. Remove from heat and stir in the coconut milk and spinach. The heat from the soup will wilt the spinach.
  4. Serve warm and finish the dish with fresh parsley.  Enjoy.
creamy dairy free potato wild rice soup recipe with carrots, celery, coconut milk, spinach, french spices, herbes de provence, and parsley

More Hearty Vegan Soup Recipes You May Enjoy

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Creamy Potato Wild Rice Soup

This creamy potato wild rice soup recipe is hearty, comforting, vegan, and gluten free! Made with wild rice, root vegetables, and warming spices. This vegan comfort food soup is ready in under an hour, and great for cozy plant based dinner by the fire.
5 from 2 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 8 servings
Calories 391 kcal

Ingredients
  

  • 1 tablespoons olive oil
  • 1 sweet onion chopped
  • 4 cloves garlic
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Herbes de Provence
  • 2 cups wild rice blend
  • 4 potatoes diced
  • 8 cups Vegetable Stock
  • 1 14 ounce can coconut milk
  • 2 cups fresh spinach
  • Fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over low heat. Add the garlic and onion and saute for 4 to 5 minutes until the vegetables are translucent. Add the carrots, celery, salt, tellicherry pepper, and Herbes de Provence and continue to saute for 4 more minutes.
  • Add the wild rice, potatoes, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 40 minutes more until the wild rice and potatoes are cooked all the way through.
  • Remove from heat and stir in the coconut milk and spinach. The heat from the soup will wilt the spinach.
  • Serve warm and finish the dish with fresh parsley.  Enjoy.

Nutrition

Calories: 391kcalCarbohydrates: 58gProtein: 10gFat: 15gSaturated Fat: 12gSodium: 1266mgPotassium: 881mgFiber: 7gSugar: 7gVitamin A: 3769IUVitamin C: 27mgCalcium: 50mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 2 votes (1 rating without comment)

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