This creamy vegan wild rice soup is the perfect nourishing, cozy meal. With a rich and smooth coconut milk base, it's completely dairy-free while still being wonderfully indulgent. Meaty mushrooms add incredible depth of umami flavor to this plant-based soup.
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The recipe includes instructions for cooking the wild rice right on the stovetop as you prepare the other ingredients. However, if you have a rice cooker, feel free to use that to cook the wild rice instead to streamline the process. I've shared a post on how to easily cook wild rice in a rice cooker that you can reference for that method.
Loaded with veggies, herbs and hearty wild rice, and made in just one pot, this vegan soup is the perfect meal prep recipe and makes for super satisfying leftovers. It's great for lunch or dinner and is sure to be a hit with the whole family.
👨🍳How To Make Vegan Wild Rice Soup
- Cook the Wild Rice: In a large pot, combine the rinsed wild rice and 3 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender. Drain any excess liquid and set aside. Alternatively, cook the wild rice in a rice cooker while you get on with preparing the soup.
- Prepare the Soup Base: In a separate large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the sliced mushrooms, diced carrot, and diced celery to the pot. Cook for 5-7 minutes until the mushrooms have softened and released their juices, and the carrots and celery have softened.
- Add the Broth and Coconut Milk: Pour in the canned coconut milk and the remaining 5 cups of vegetable broth. If you are using the optional nutritional yeast, add that now. Stir well to combine with the vegetables and spices. Bring the mixture to a simmer and cook for another 5-7 minutes.
- Add the Wild Rice: Add the cooked wild rice to the pot, and season the vegan wild rice soup with salt and pepper. Enjoy!
Top Tip
Experiment with different types of mushrooms to add depth and variety to the flavor. While the recipe suggests cremini or shiitake mushrooms, I've also used button mushrooms, Portobello mushrooms, and oyster mushrooms. Each type of mushroom brings its own unique flavor and texture to the soup, so don't hesitate to explore and find your favorite combination.
❄️Storage Instructions
Refrigerator
Allow the soup to cool completely before storing. Next, transfer the soup into an airtight container and put it in the fridge. When stored properly, the soup should remain fresh for 3-4 days.
To reheat, simply ladle the desired amount into a pot and gently warm it on the stove over medium heat, adding a splash of vegetable broth or water if needed to adjust the consistency.
Freezer
For longer-term storage, freeze portions of the soup in freezer-safe containers or resealable freezer bags, leaving space for expansion. This vegan wild rice soup can be frozen for up to 3 months.
When you're ready to eat it, thaw the soup overnight in the refrigerator or defrost it in the microwave using the defrost setting. Reheat the thawed soup on the stove until warmed through, adjusting the seasoning if necessary, and serve hot.
More Vegan Soup Recipes
Vegan Celery Soup ~ Gluten Free
📖 Recipe
Vegan Wild Rice Soup
Ingredients
For The Wild Rice
- 1 cup wild rice rinsed
- 3 cups vegetable broth divided
- 2 tablespoons olive oil or dairy free butter
- 1 medium onion diced
- 1 medium carrot diced
- 8 ounces mushrooms such as cremini or shiitake, sliced
- 1 celery stalk diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup all-purpose flour or gluten-free flour for GF option
- 5 cups vegetable broth
- 1 14 ounce can unsweetened coconut milk
- Salt and pepper to taste
- ¼ cup nutritional yeast optional, for added flavor
Instructions
For The Wild Rice
- In a large pot, combine the rinsed wild rice and 3 cups of the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender. Drain any excess liquid and set aside. Alternatively, if you have a rice cooker, you can cook your wild rice in it, using this recipe: How To Cook Wild Rice In A Rice Cooker
For The Soup
- In a separate large pot, heat the olive oil or over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the sliced mushrooms, diced carrot, and diced celery to the pot. Cook for 5-7 minutes until the mushrooms have softened and released their juices and the carrots and celery are soft.
- Add the minced garlic, dried thyme, and dried sage. Sauté for another 1-2 minutes until fragrant.
- Sprinkle the flour over the vegetables and mushrooms, stirring continuously to coat evenly. Cook for 2-3 minutes to remove the raw flour taste.
- Pour in the canned coconut milk and the remaining 5 cups of vegetable broth. Add the optional nutritional yeast for added flavor. Stir well to combine with the vegetables and spices. Bring the mixture to a simmer and cook for another 5-7 minutes. The soup will thicken during this time. If you prefer a thinner soup, simply add a bit more vegetable broth.
- Add the cooked wild rice to the soup, and season to taste with salt and pepper.
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