This vegan wild rice soup is made with hearty mushrooms and plenty of vegetables for a cozy soup that is creamy and satisfying. You can make it on the stovetop or in the Instant Pot!

Vegan Wild Rice Soup
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I’ve been making Minnesota wild rice soup for years and it’s one of my favorite comfort foods. My husband is from Minnesota, so there’s something that feels extra special about this soup. I love the texture of the chewy wild rice, and the variety of vegetables adds flavor and nutrition to this soup. I use coconut milk to make this broth super creamy, but it’s completely plant-based.

What is Wild Rice?

Wild rice is actually a type of grass that grows in shallow water in marshy areas, primarily in Minnesota and the Great Lakes region. It is not a true rice, but rather a grain that is harvested from the stem of the plant. Wild rice has a nutty flavor and chewy texture and it’s high in protein and fiber, so this soup is extra satisfying. It can be a little hard to find but using wild rice is essential for this recipe. If you can’t find it at the grocery store, you can order it on Amazon. If you have leftover wild rice, try this Wild Rice Burger or Wild Rice and Butternut Squash Salad!

Vegan Wild Rice Soup ingredients

Ingredients

  • Wild Rice– Real wild rice is essential for this recipe. Don’t get a wild rice blend, which is mostly brown rice. You need 100% real wild rice. I typically buy mine at Trader Joe’s. It can be a little hard to find but it’s often sold at natural grocery stores like Whole Foods.
  • Mirepoix– I used basic mirepoix using celery, carrots, and onion. This builds a nice base of the soup and adds more veggies to each bowl!
  • Mushrooms– I have to admit I’m not normally I mushroom fan, but I like the meaty texture they add to this soup.
  • Potato– This is optional but I like the hearty, starchy flavor of little potato chunks in this soup.
  • Seasonings– I used a combination of paprika, thyme, and celery salt to add a savory flavor to the base of the soup.
  • Nutritional yeast– This adds additional savory seasoning to the broth as well as lots of Vitamin B12. If you don’t have nutritional yeast, don’t worry. You can leave it out. But if you have it, definitely add it in!
  • Vegetable broth– I prefer to use a vegetarian “chicken flavored” broth which generally has more flavor than standard vegetable broth. I use Edward & Son’s bouillon cubes which you can get on Amazon.
  • Coconut milk– Canned unsweetened coconut milk adds a rich, creamy flavor to the broth. I don’t recommend using lite coconut milk, which is watered down. If you’re not trying to keep this recipe vegan, you can substitute it with evaporated milk or cream. If you don’t like the taste of coconut, you can make a batch of this cashew cream instead.

How to Make Wild Rice Soup

You can make this soup on the stovetop or in the Instant Pot. I prefer the Instant Pot because it doesn’t require much effort. But if you don’t have an Instant Pot, you can make it on the stovetop. Here are the step-by-step stovetop directions. Check out the recipe video to see it made in the Instant Pot.

sauted onion
Add the olive oil and onion and sauté for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute.
soup in a pot
Add the carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth.
soup in a pot stirred
Stir everything together and increase the heat to high until the soup is simmering.
Vegan Wild Rice Soup
Reduce heat to low and simmer for 35-40 minutes or until the rice is tender.
Vegan Wild Rice Soup
Stir in the coconut milk and season
with salt to taste.

Variations & Tips

  • If you want to add greens to this soup, stir in 2 cups of baby spinach or 2 cups of chopped kale (stems removed) with the coconut milk at the end of cooking.
  • I only added a little bit of salt because my broth is very salty. But if you’re using a low sodium broth, you may need to add up to one teaspoon of salt.
  • Be sure to use full fat coconut milk, which adds lots of creaminess to this soup.

What to Serve with Wild Rice Soup

I love pairing this soup with a piece of crusty bread. I always keep Wildrgrain sourdough bread in my freezer so it’s ready to bake! This soup is also good with a hearty salad like this kale and quinoa salad, but you can also pair it with a simple vegetable like my miso glazed carrots or air fryer broccoli.

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Vegan Wild Rice Soup

Vegan Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop or Instant Pot
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This vegan wild rice soup is made with hearty mushrooms and plenty of vegetables for a cozy soup that is creamy and satisfying. You can make it on the stovetop or in the Instant Pot!

Ingredients

Units Scale
  • 1 tablespoon of olive oil (not needed for Instant Pot preparation)
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 ribs celery, diced
  • 8 ounces baby bella mushrooms
  • 1 large russet potato, peeled and diced
  • 6 cups vegetable broth
  • 1 cup uncooked wild rice
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1 13.5oz can full fat coconut milk

Instructions

Stovetop Directions

  1. In a large pot, heat olive oil over medium heat for 30 seconds. Add the onion and sauté for 5 minutes, stirring occasionally.
  2. Add the garlic and continue to cook for 1 minute.
  3. Add the carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth.
  4. Increase the heat to high until the soup is simmering. Reduce heat to low and simmer for 35-40 minutes or until the rice is tender.
  5. Stir in the coconut milk and season with salt to taste.

Instant Pot Directions

  1. Add the onion, garlic, carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth into the Instant Pot.
  2. Cover and cook on manual (high pressure) for 25 minutes.
  3. Let the Instant Pot rest and naturally release the pressure for 10 minutes.
  4. Turn the valve to release any remaining pressure, then remove the lid.

  5. Stir in the coconut milk and season with salt to taste.

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