Wild Rice Soup with Coconut Milk Recipe

This Wild Rice Soup with Coconut Milk is a thick and creamy soup that’s vegan, dairy free, and loaded with hearty vegetables! 

It’s a great fall lunch or dinner, and easy to meal prep for a week of hearty meals. Serve with a thick slice of crusty bread and a chopped salad to make a full meal.

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?

See 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.
• Kale
• Lemon Juice

How Do I Make This Creamy Coconut Milk Wild Rice Soup Vegan?

1. 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.
2. 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.
3. 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.
4. Serve warm and finish the dish with an extra squeeze of lemon.  Enjoy.

Hearty Dairy Free Fall Soup Recipes You May Enjoy

• Red Lentil Ginger Soup Recipe
• Lemon Chickpea Rice Soup Recipe
• Mason Jar Instant Ramen Noodle Soup
• Vegan Chicken and Dumplings Soup Recipe

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Wild Rice Soup with Coconut Milk

Kelly Jensen

This 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.

5 from 9 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup

Cuisine American

Servings 8 servings

Calories 390 kcal

Ingredients

  

1x2x3x

• 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
• 1 cup mushrooms sliced
• 8 cups Vegetable Stock
• 1 14 ounce can coconut milk
• 2 cups kale
• 1/4 cup lemon juice plus extra for garnish

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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.

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Nutrition

Calories: 390kcalCarbohydrates: 57gProtein: 11gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 327mgPotassium: 967mgFiber: 7gSugar: 5gVitamin A: 4239IUVitamin C: 48mgCalcium: 69mgIron: 3mg

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