Go Back
Wild rice is the star of this soup. You need 1 cup of wild rice. Rinse it well before using. This helps remove any dirt or extra starch. Wild rice has a nutty taste and a chewy texture. It pairs well with the other ingredients. For the vegetables, gather: - 1 medium onion, finely chopped - 2 medium carrots, diced into bite-sized pieces - 2 celery stalks, diced - 4 cloves garlic, minced - 1 cup butternut squash, peeled and diced - 1 cup kale, stems removed and chopped These veggies add great flavor and nutrition. The onion, carrots, and celery form a classic base. Garlic gives a nice aroma. Butternut squash adds sweetness, while kale brings in greens. You will need: - 6 cups vegetable broth (homemade or store-bought) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper, to taste The broth is key for depth of flavor. You can use homemade broth for the best taste. Thyme and rosemary give an autumn flavor. The bay leaf adds a subtle earthiness. Don’t forget to season with salt and pepper to suit your taste. If you want a creamy soup, add: - 1 cup heavy cream or coconut cream This step is optional. Heavy cream makes it rich and smooth. Coconut cream offers a dairy-free option with a hint of sweetness. With these ingredients, you are set to create a warm and cozy wild rice soup. Each component adds its own magic to the dish, bringing comfort to chilly autumn days. {{ingredient_image_2}} Start by chopping the onion, carrots, and celery. Use a sharp knife for easy cutting. Aim for small, even pieces for quick cooking. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes. The onion should turn soft and clear. This step builds a strong flavor base for the soup. Next, mince the garlic. Add it to the pot and cook for one more minute. Stir constantly to keep it from burning. The garlic will give your soup a nice aroma. Now, add the rinsed wild rice to the pot. Make sure the rice is well-drained. Then, pour in 6 cups of vegetable broth. This can be homemade or store-bought. It adds depth to the flavor. Stir in the dried thyme, dried rosemary, and bay leaf. Add the diced butternut squash for sweetness. Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot with a lid. Allow the soup to simmer for about 45 minutes. Check the wild rice during this time. It should become tender and start to burst open. This is when the nutty flavor shines through. The butternut squash will also soften, adding a lovely texture to the soup. After 45 minutes, stir in the chopped kale. Cook for another 5-10 minutes until it wilts. The kale adds color and nutrients. If you like a creamy soup, slowly mix in the heavy cream or coconut cream now. This adds richness. Finally, season your soup with salt and pepper to taste. Don’t forget to remove the bay leaf before serving. This will keep the flavor balanced. Your cozy autumn wild rice soup is now ready to enjoy! To boost the flavor of your soup, use fresh herbs. Fresh thyme and rosemary work wonders. They add a bright taste that dried herbs can't match. You can also try adding a splash of lemon juice. It perks up the soup and balances the flavors. If you love heat, a pinch of red pepper flakes can add warmth. This small change can make a big difference. If you want your soup creamy, stir in heavy cream or coconut cream. Add it after the wild rice is tender. For a lighter option, use almond milk. It still gives a nice texture without being too rich. Blend a portion of the soup if you like it smooth. This gives it a thick and creamy feel while keeping some texture. Serve your soup in rustic bowls for a cozy look. Add a sprinkle of fresh parsley on top for color. This not only looks good but also adds a fresh taste. Pair the soup with warm, crusty bread. It makes for a perfect meal on chilly days. Consider adding a side salad for a complete dining experience. Pro Tips Rinse Your Rice: Thoroughly rinsing wild rice before cooking helps remove excess starch and ensures a better texture in the soup. Use Fresh Herbs: For a more vibrant flavor, consider using fresh thyme and rosemary instead of dried herbs, but adjust the quantity to your taste. Customize the Vegetables: Feel free to add other seasonal vegetables like sweet potatoes or mushrooms to enhance the soup's flavor and nutrition. Storage Tips: This soup can be stored in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_4}} You can change the soup’s taste by swapping out vegetables. Try using sweet potatoes instead of butternut squash for a different flavor. Spinach or Swiss chard can replace kale if you want something softer. Peas, corn, or green beans add sweetness and crunch. Feel free to mix in your favorite autumn veggies. The soup will still taste great! If you want to add protein, consider chickpeas or lentils. They work well with wild rice and boost nutrition. If you prefer meat, diced chicken or turkey can be cooked with the veggies. For a heartier soup, add shredded rotisserie chicken near the end of cooking. This keeps the meat tender and flavorful. While wild rice is tasty, you can try other grains. Quinoa gives a nice texture and cooks faster. Barley adds a chewy quality and nutty flavor. Adjust the cooking time based on the grain you choose. Remember, each grain brings its own unique taste to the soup. Enjoy exploring these tasty options! You should store leftover soup in the fridge. Use an airtight container for best results. The soup stays fresh for about 3 to 5 days. Before serving, check for any off smells or changes in color. If it looks or smells odd, it's best to toss it out. This soup freezes well! Let it cool completely before freezing. Use freezer-safe containers or bags. Label them with the date. The soup can last up to 3 months in the freezer. To use, thaw it overnight in the fridge. When you are ready to enjoy your soup again, heat it gently. You can use the stove or microwave. If using the stove, warm it over medium heat. Stir it often to prevent sticking. If it seems thick, add a splash of broth or water. Enjoy your cozy soup! Yes, you can make this soup vegan. Just skip the heavy cream and use coconut cream instead. Use vegetable broth to keep it plant-based. You will still enjoy a rich, warm flavor. Wild rice takes about 45 minutes to cook. After rinsing it, add it to your soup base. It will become tender and burst open, giving the dish a nutty flavor. You can use other types of rice, but keep in mind that cooking times may vary. White rice cooks faster than wild rice, so adjust your simmer time. Brown rice is another good option, but it will take longer to soften. Wild rice soup pairs well with crusty bread or a fresh salad. You can also serve it with a side of roasted vegetables for a complete meal. A warm, fluffy biscuit is a perfect choice too! This blog covers making a delicious wild rice soup. You learned about key ingredients, like rice, veggies, and seasonings. I shared step-by-step instructions for cooking and hints for great flavor. You also explored variations and storage tips for later. Wild rice soup is flexible and tasty. You can adapt it to fit your taste. Enjoy your cooking adventure!

Cozy Autumn Wild Rice Soup

A comforting and hearty soup perfect for autumn, featuring wild rice, vegetables, and optional cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup wild rice, thoroughly rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced into bite-sized pieces
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth (homemade or store-bought)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • 1 cup butternut squash, peeled and diced
  • 1 cup kale, stems removed and chopped
  • to taste salt and pepper
  • 1 cup heavy cream or coconut cream (optional for creaminess)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing together for approximately 5-7 minutes, or until the vegetables have softened and the onion becomes translucent.
  • Incorporate the minced garlic into the pot and cook for an additional minute, stirring constantly until it becomes fragrant.
  • Add the rinsed wild rice to the pot, followed by the vegetable broth, dried thyme, dried rosemary, bay leaf, and diced butternut squash. Bring the mixture to a hearty boil, then reduce the heat to a gentle simmer.
  • Cover the pot with a lid and allow it to simmer for about 45 minutes, or until the wild rice is tender and has begun to burst open, releasing its nutty flavor.
  • After 45 minutes, stir in the chopped kale, cooking for an additional 5-10 minutes until the kale wilts and becomes tender.
  • If you prefer a creamy texture, slowly stir in the heavy cream or coconut cream at this stage, mixing well. Season the soup with salt and pepper to taste, adjusting to your preference.
  • Before serving, remember to remove and discard the bay leaf to enhance the soup’s flavor profile without the overwhelming herbal notes.

Notes

Serve in rustic bowls with a sprinkle of parsley and crusty bread on the side.
Keyword autumn, soup, vegetarian, wild rice