Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Featuring nutritious wild rice, tender sweet potatoes, and a medley of sautéed vegetables infused with warm herbs, this creamy soup offers a delicious balance of flavors. Easily adaptable with dairy or coconut milk, it’s an ideal warming meal for fall and winter gatherings.

Ingredients

Scale

Vegetables and Herbs

1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and diced
1/2 cup corn kernels (fresh, frozen, or canned)
2 tablespoons fresh parsley, chopped (for garnish)

Pantry and Spices

2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon ground turmeric (optional)
6 cups vegetable broth
1 cup wild rice
Salt and pepper, to taste

Dairy or Dairy-Free

1 cup heavy cream or coconut milk (for a dairy-free version)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for about 5-7 minutes until softened. Then add the minced garlic, dried thyme, ground sage, and optional turmeric. Cook for another minute until the mixture is fragrant.
Cook the Soup Base: Pour in the vegetable broth, and add the wild rice and diced sweet potato. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for approximately 45 minutes, or until the wild rice is tender and the sweet potatoes are thoroughly cooked.
Add the Corn: Stir in the corn kernels and continue cooking the soup uncovered for an additional 5 minutes to heat through the corn.
Finish the Soup: Pour in the heavy cream or coconut milk and stir well to combine. Allow the soup to simmer for another 5 minutes to meld the flavors and thicken slightly. Season with salt and freshly ground black pepper to your preference.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or crackers for a complete cozy meal.

Notes

You can substitute heavy cream with full-fat coconut milk for a dairy-free or vegan variant.
Wild rice takes longer to cook than regular rice, ensure it is tender before serving.
For added protein, consider stirring in cooked beans or shredded chicken if not keeping the dish vegetarian.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
The turmeric is optional but adds a subtle earthiness and beautiful color to the soup.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American