Vegan Wild Rice Soup (Coconut Milk)

4.91 from 21 ratings

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 Time5

Cook Time45

Total Time50

Course: Main Dishes, Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Low Lactose, Vegan, Vegetarian

Keyword: rice soup, vegan wild rice soup, wild rice soup

Diet: Dairy-Free, Vegan, Vegetarian

Servings: servings

Author: Sarah Bond

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!

Video

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