0 from 45 votes
Vegan Wild Rice Soup (Coconut Milk)
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 servings
Calories: 509 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.