My fondest childhood memories are often tied to the aroma wafting from my mother’s kitchen. And among those, the scent of simmering vegetables and nutty wild rice holds a special place. It meant comfort, warmth, and family gathered around a table, sharing stories and laughter.
This recipe for vegan wild rice soup is my attempt to recreate that feeling. It’s more than just a soup; it’s a hug in a bowl, a connection to cherished moments, and a celebration of simple, wholesome ingredients. I often think back to those times as I prepare it.
Why you’ll love this Cozy Autumn Wild Rice Soup with Vegan Wild Rice Soup
- It’s incredibly comforting and perfect for chilly evenings. A warm bowl of this vegan wild rice soup is like a hug from the inside out.
- This soup is packed with hearty vegetables and protein-rich wild rice, making it a satisfying and complete meal.
- It’s naturally vegan and gluten-free, making it a great option for those with dietary restrictions. It also easily adapts to other dietary needs.
- The recipe is easy to customize with your favorite vegetables. Feel free to add potatoes, zucchini, or spinach.
- This vegan wild rice soup is a great way to use up leftover vegetables. Reduce food waste and create something delicious!
- It’s a freezer-friendly meal, making it perfect for meal prepping. Make a big batch and enjoy it throughout the week.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup chopped fresh parsley, for garnish
Directions
Step 1
Vegan wild rice soup makes every moment feel comforting. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Step 2
Add garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
Step 3
Stir in wild rice, vegetable broth, diced tomatoes, thyme, and sage. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the wild rice is tender and has burst open.
Tip: Check the wild rice for doneness after 30 minutes. If it’s still too firm, continue simmering for another 10 minutes or until tender.
Step 4
Stir in almond milk and heat through. Season with salt and pepper to taste.
Tip: Be careful not to boil the soup after adding the almond milk, as it may curdle.
Step 5
Serve hot, garnished with fresh parsley.
Variations, pairings, and serving ideas
Variations
Want to change up your vegan wild rice soup? Consider adding different vegetables like potatoes, zucchini, or spinach. Roasted butternut squash or sweet potatoes would also add a lovely sweetness.
For a creamier texture, you can blend a portion of the soup with an immersion blender before adding the almond milk. This will create a smoother, richer consistency while still keeping it vegan.
If you like a little spice, add a pinch of red pepper flakes or a dash of your favorite hot sauce. You could also add some chopped jalapeños for a more intense heat.
Pairings
This vegan wild rice soup pairs perfectly with a crusty loaf of bread for dipping. The bread soaks up the flavorful broth beautifully.
A side salad with a light vinaigrette is another great option. The freshness of the salad complements the richness of the soup.
Consider serving it alongside something like chicken rice stuffed peppers for a hearty and satisfying meal. The contrasting textures and flavors create a delightful culinary experience.
Serving ideas
Garnish with a generous sprinkle of fresh parsley for a pop of color and freshness. You can also add a dollop of plant-based sour cream or yogurt for extra creaminess.
Serve the soup in a rustic bowl to enhance the cozy, autumnal feel. A warm bowl in your hands is comforting and inviting.
For a more elegant presentation, drizzle a little olive oil over the top and garnish with a sprig of thyme. You can find another flavorful soup recipe over at Fork Haven’s creamy jalapeño popper chicken soup, for more inspiration!
Storage and make-ahead tips
Storage
Store any leftover vegan wild rice soup in an airtight container in the refrigerator. It will keep for up to 3 days.
This soup also freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months.
When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Make-ahead
You can easily make this vegan wild rice soup ahead of time. Prepare the soup as directed, but don’t add the almond milk until you’re ready to serve. This prevents the almond milk from separating or curdling during storage.
Chop all the vegetables in advance to save time on busy weeknights. Store them in airtight containers in the refrigerator until you’re ready to cook.
Cook the wild rice a day or two in advance and store it in the refrigerator. This reduces the overall cooking time when you’re ready to make the soup.
Common mistakes when making Cozy Autumn Wild Rice Soup
- Not rinsing the wild rice: Rinsing the wild rice removes excess starch, which can make the soup gummy. Be sure to rinse it thoroughly under cold water before cooking.
- Overcooking the wild rice: Overcooked wild rice can become mushy. Cook it until it’s tender but still slightly chewy.
- Adding the almond milk too early: Adding the almond milk too early can cause it to curdle. Add it only at the end of the cooking process and heat it through gently.
- Not seasoning properly: Seasoning is key to a flavorful soup. Taste and adjust the salt and pepper as needed throughout the cooking process.
- Skipping the garnish: A fresh garnish like parsley adds brightness and flavor to the soup. Don’t skip this important step!
Final notes
This vegan wild rice soup is a simple yet satisfying meal that’s perfect for any time of year, but especially during the cozy autumn months. It’s a nourishing and flavorful way to enjoy seasonal vegetables and the unique nutty taste of wild rice.
Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version of this classic soup. The possibilities are endless!
I hope you enjoy this recipe as much as I do. It’s a comforting and delicious way to nourish your body and soul.
Loved this Cozy Autumn Wild Rice Soup? Try these next
- Coconut curry dumpling soup
- Chicken rice stuffed peppers
- Garlic parmesan meatloaf recipe
- Creamy jalapeno popper chicken soup
- Zesty street corn steak rice bowls
Cozy Autumn Wild Rice Soup
Warm up on chilly autumn evenings with this hearty and comforting vegan wild rice soup. Packed with vegetables and nutty wild rice, it’s a satisfying and flavorful meal.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
- Stir in wild rice, vegetable broth, diced tomatoes, thyme, and sage. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the wild rice is tender and has burst open.
- Stir in almond milk and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier soup, you can blend a portion of the soup before adding the almond milk. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well. For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of cooking. Feel free to add other vegetables like potatoes, zucchini, or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg