Vegan Wild Rice Soup (Coconut Milk)

Name: Vegan Wild Rice Soup (Coconut Milk)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup wild rice or wild rice blend; 4 Tbsp butter or margarine; 2 cups diced carrots; 2 cups diced celery; 1 medium yellow onion; 3 cloves garlic; ¼ cup all-purpose flour; 6 cups vegetable broth; 8 oz sliced button mushrooms; 2 bay leaves; 1 tsp poultry seasoning; 1 13-oz can full-fat coconut milk

User Reviews

4.9

45 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4 servings
Calories
509 kcal
Course
Main Course, Soup
Cuisine
American

Vegan Wild Rice Soup (Coconut Milk)

Soren Barrett

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When you need a hands-off dinner that's hearty and vegan, this wild rice soup is the answer. We cook the rice in a separate pot, meaning you can use virtually any blend of rice you have! This reader-favorite will have everyone at the table licking their bowls.

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Ingredients

Servings

1 cup wild rice or wild rice blend 210 g
4 Tbsp butter or margarine divided, 56 g
2 cups diced carrots about 3 carrots
2 cups diced celery about 4 stalks
1 medium yellow onion diced
3 cloves garlic minced
¼ cup all-purpose flour 30 g
6 cups vegetable broth divided and warmed, 1.4L
8 oz sliced button mushrooms 236 g
2 bay leaves
1 tsp poultry seasoning
1 13-oz can full-fat coconut milk can sub 1 cup half and half, 368 g

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Instructions

Cook Rice: Cook rice according to instructions on the package, using broth instead of water to cook the rice (it should be a ratio of about 1 cup wild rice to 2 cups broth).
Flavor Base: Heat 2 Tbsp of the butter in a large pot over medium heat. Add carrots, celery, onion, and garlic. Cook, stirring often, until onion is soft and translucent, about 5 minutes.
Flour: Add remaining butter, stirring until melted. Sprinkle in flour and stir to evenly coat everything.
Soupify: Stir in the remaining 4 cups of warm broth, mushrooms, bay leaves, and poultry seasoning. Cover and bring to a gentle simmer for 10 minutes.
Assemble: Stir cooked rice and coconut milk into the pot of broth. Taste and season with salt as needed. Serve hot with crusty bread!

Notes

Storage: Leftover soup can be stored in the fridge in an airtight container for up to 4 days. Just keep in mind that the rice will continue to soak up broth, so you may need to add more to your serving when you heat it.
Freeze It: You can also freeze the soup for up to 3 months. Let it cool completely and then transfer to a Ziplock bag. Lay it flat on a tray and freeze in a thin layer. Once frozen remove the tray and store. This makes it easier to store since the soup is flat.

Nutrition Information

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Serving 1serving Calories 509kcal (25%) Carbohydrates 50.5g (17%) Protein 18.2g (36%) Fat 26.9g (41%) Saturated Fat 18.3g (92%) Cholesterol 31mg (10%) Sodium 1313mg (55%) Potassium 1032mg (29%) Fiber 6.1g (24%) Sugar 8.4g (17%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 509 kcal

% Daily Value*

Serving	1serving
Calories	509kcal	25%
Carbohydrates	50.5g	17%
Protein	18.2g	36%
Fat	26.9g	41%
Saturated Fat	18.3g	92%
Cholesterol	31mg	10%
Sodium	1313mg	55%
Potassium	1032mg	22%
Fiber	6.1g	24%
Sugar	8.4g	17%
Calcium	76mg	8%
Iron	4mg	22%