One good thing about dreaded winter is that I have been inspired to make all of the soup recipes. Soup is great because the flavors are easy to manipulate, and it is a great way to pack in veggies. This Creamy Vegan Mushroom and Wild Rice Soup with coconut milk is my latest soup recipe.
This vegan creamy mushroom soup is
- plant based
- healthy
- made in one pot
- cozy
- packed with veggies
Storage instructions
Store this soup in your refrigerator in a sealed container for up to 5 days. Simply reheat in the microwave or on your stove top.
How many servings does this make?
This makes 4-5 servings of soup.
How do I make a creamy mushroom and wild rice soup with coconut milk?
- Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. Cook for about 8 minutes until softened. Remove mushrooms from pot and set aside.
- Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Cook for 8 minutes.
- Add all remaining ingredients except for the mushrooms and kale to the pot. Stir thoroughly to mix. Cover and simmer for 25-30 minutes or until rice is cooked through.
- Remove soup from heat and add in mushrooms and kale. Stir until kale has wilted. Taste and add more salt or pepper if needed.
- Let soup cool and serve with your favorite sides and toppings. I went with pumpkin seeds and toasted bread.
Can you taste the coconut milk?
No! The salt, herbs and spices cover up the coconut milk taste completely.
What ingredients do I need to make this creamy mushroom soup?
- mushrooms
- balsamic vinegar
- soy sauce
- onion
- celery
- carrots
- chives
- mustard
- oregano
- salt
- pepper
- vegetable broth
- coconut milk
- wild rice blend
- miso
- lemon
- kale
OTHER COZY RECIPES TO TRY
If you make this Creamy Vegan Mushroom and Wild Rice Soup with Coconut Milk please leave me a rating and review on this post!
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PrintCreamy Vegan Mushroom and Wild Rice Soup with Coconut milk
This creamy vegan mushroom and wild rice soup with coconut milk will be your new favorite soup recipe.
Ingredients
Scale
- 3 cups mushrooms - roughly chopped
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 small onion - finely diced
- 4 stalks celery - finely chopped
- 2 carrots - finely chopped
- 1 bunch chives - finely chopped
- 1 tbsp mustard
- 2 tsp dried oregano
- 1 tsp paprika
- 1-2 teaspoon salt
- 1 tsp black pepper
- 4-5 cups vegetable broth (adjust to how thick you want your soup
- 1 can full fat coconut milk
- 1 cup wild rice blend (or sub brown rice or pure wild rice)
- 1 tbsp miso mixed with 1 tablespoon water (can sub soy sauce)
- juice from ½ lemon
- 1 bunch kale - destemmed and finely chopped
Instructions
- Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. Cook for about 8 minutes until softened. Remove mushrooms from pot and set aside.
- Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Cook for 8 minutes.
- Add all remaining ingredients except for the mushrooms and kale to the pot. Stir thoroughly to mix. Cover and simmer for 25-30 minutes or until rice is cooked through.
- Remove soup from heat and add in mushrooms and kale. Stir until kale has wilted. Taste and add more salt or pepper if needed.
- Let soup cool and serve with your favorite sides and toppings. I went with pumpkin seeds and toasted bread.
Ieva Marta Hamina says
I made this soup because I had leftover wild rice from a different recipe and this slapped ?, I swapped out the kale and celery for some beetroot greens (they have a specific name) and the coconut milk for different cooking cream because I am allergic to it. Made with fresh mushrooms that me and my mom picked. Tasty, easy and most importantly delicious!
P.S. Iate this with a pumpkin bread from a local Baker and some wild garlic pesto!
★★★★★
Lacy says
Very comforting soup and very filling! Thanks AvocadoSkillet for another little piece of heaven.