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
- In a large pot, heat olive oil over medium heat for 30 seconds. Add the onion and sauté for 5 minutes, stirring occasionally.
- Add the garlic and continue to cook for 1 minute.
- Add the carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth.
- 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.
- Stir in the coconut milk and season with salt to taste.
Instant Pot Directions
- Add the onion, garlic, carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth into the Instant Pot.
- Cover and cook on manual (high pressure) for 25 minutes.
- Let the Instant Pot rest and naturally release the pressure for 10 minutes.
- Turn the valve to release any remaining pressure, then remove the lid.
- Stir in the coconut milk and season with salt to taste.