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Vegan wild rice soup in a ceramic bowl with a spoon.

Vegan Wild Rice Soup

Keri Bevan
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 353 kcal

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.

Notes

❄️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.

Nutrition

Calories: 353kcalCarbohydrates: 37gProtein: 8gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1276mgPotassium: 519mgFiber: 5gSugar: 8gVitamin A: 2382IUVitamin C: 5mgCalcium: 32mgIron: 2mg
Keyword vegan wild rice soup
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