Kelly JensenThis Wild Rice Soup with Coconut Milk is a thick and creamy soup that’s vegan, gluten free, and loaded with vegetables! It’s a great fall lunch or dinner, and easy to meal prep for a week of hearty meals.
This Wild Rice Soup with Coconut Milk Recipe Is:
- Comforting
- Satisfying
- Loaded with Vegetables
- Flavorful
- Great for meal prepping or making ahead
- Vegan, Gluten Free, and SO delicious!
One Pot Creamy 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!
What’s In This Coconut Milk Wild Rice Soup Recipe?
- 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.
- Kale
- Lemon Juice
Meal Prep Dairy Free Soup Recipes For the Win!
This creamy coconut 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.
How Do I Make This Creamy Coconut Milk Wild Rice Soup Vegan?
- In a large pot, heat the olive oil over low heat. Add the garlic and onion and sauté 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 sauté for 4 more minutes.
- Add the wild rice, potatoes, mushrooms, 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 kale. Squeeze the lemon juice and taste, add salt and pepper if necessary. The heat from the soup will wilt the kale.
- Serve warm and finish the dish with an extra squeeze of lemon. Enjoy.
Other Hearty Dairy Free Fall Soup Recipes You’ll Love!
Red Lentil Ginger Soup Recipe (Vegan, Gluten Free, Oil Free)
Lemon Chickpea Rice Soup Recipe (Vegan, Gluten Free)
Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)
Get the Same Ingredients I Use In My Vegan and Dairy Free Coconut Rice Soup:
I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety. You can get $10 off your first box by clicking here!
As always, if you make this vegan and gluten free coconut milk wild rice soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Wild Rice Soup with Coconut Milk
Ingredients
- 1 tablespoons olive oil
- 1 sweet onion chopped
- 4 cloves garlic
- 2 carrots sliced
- 2 stalks celery chopped
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 teaspoon Herbes de Provence
- 2 cups wild rice blend
- 4 potatoes diced
- 1 cup mushrooms sliced
- 8 cups No-Salt-Added Vegetable Stock
- 1 14 ounce can coconut milk
- 2 cups kale
- 1/4 cup lemon juice plus extra for garnish
Instructions
- In a large pot, heat the olive oil over low heat. Add the garlic and onion and sauté 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 sauté for 4 more minutes.
- Add the wild rice, potatoes, mushrooms, 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 kale. Squeeze the lemon juice and taste, add salt and pepper if necessary. The heat from the soup will wilt the kale.
- Serve warm and finish the dish with an extra squeeze of lemon. Enjoy.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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