Looking for comfort food that is still healthful? This Creamy Vegan Wild Rice Soup is coziness in a bowl, warming you and nourishing you with every delicious bite.
It’s easy to make and packed with nutrients and flavor. Plus, it highlights lower-impact ingredients, making this soup good for you and the planet!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
And with a super cozy and flavorful recipe that’s easy to make and reheat, this Vegan Soup is sure to make the whole family happy!
Creamy Vegan Wild Rice Soup Ingredients
Outside of your optional add-ins, here’s everything you’ll need:
- Olive oil. To cook your veg in and help form your roux.
- Onion. For savory flavor.
- Mushrooms. For umami and texture.
- Carrots. For color, heartiness, and flavor.
- Celery. For depth of flavor and aroma.
- Garlic. Like onions, garlic is critical to getting a savory soup.
- All-purpose flour. To help form a roux to give you a thick and creamy soup.
- Salt and pepper. To amp up all the flavors in the soup.
- Nutmeg. For an earthy flavor that ties the savory flavors together with the rich and subtly sweet coconut milk.
- Cayenne pepper (optional). I love to add a pinch for a little kick in my soup, but if you’re not looking for spiciness, you can leave this out.
- Vegetable broth. This acts as the base of your soup broth.
- Bay leaf. For herbaceousness.
- Wild rice. The star of this dish!
- Coconut milk. For creaminess.
- Fresh spinach. For freshness and color.
Vegan Wild Rice Soup Tips and Tricks
Aside from its delicious taste and ease to make, the best thing about this recipe is its versatility. I’ve provided a basic soup recipe for you with my favorite picks, but feel free to add additional seasonal veggies as well!
Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions. Simply put, eating seasonally = less environmental impact. Check what’s in season in your area with this Seasonal Food Guide.
Let Things Sweat
The first step to this vegan soup is letting the vegetables “sweat” in a hot pan. Dice your onion, mince your garlic, and chop your mushrooms, carrots, and celery in a large pot or Dutch oven with olive oil.
Allow it to cook over medium heat until the juices start to release. This will help you have more control over the consistency of your soup and keep it from getting watered down.
Form a Roux
The roux sets the base for the super creamy texture of the soup. It’s formed by mixing flour and fat (in this case, the olive oil)!
Once your veggies cook down, add flour and stir to coat the veggies in a combination of flour and olive oil. Make sure there are no lumps of flour left behind.
You’ll add your seasoning during this step, too.
It’s Time for your Wild Rice
Once your roux is formed, you’ll add your veggie broth and use a whisk or wooden spoon to stir until well combined. It’s now time to add your bay leaf, too.
Next, you’ll add your raw wild rice to cook right in the soup.
Pour your rice in, give it a couple of stirs, cover your large pot or Dutch Oven, and turn your stovetop heat down to low. We are aiming for a very light simmer.
Stir occasionally to make sure nothing sticks to the bottom of the pot and burns.
Add The Coconut Milk and Spinach Last
Once your rice is cooked and your soup has thickened, stir in your coconut milk and spinach.
It’s best to add the spinach last so that it doesn’t wilt too much. Once you’ve added these last two ingredients, the soup is almost ready.
Keep it cooking uncovered for about 5 minutes, stirring frequently. You’ll end up with a thick and creamy broth.
Storing and Reheating Creamy Vegan Wild Rice Soup
This recipe feeds 4-6, so you very well may have leftovers! Store the leftover soup in an airtight container and keep it in the refrigerator. It will stay super fresh for 3-4 days.
To reheat a single serving, you can microwave it covered on high for 2-3 minutes, stirring halfway in between. Make sure it’s heated all the way through before enjoying.
You also have the option to reheat on the stove. This is the best way to heat more than one portion. It usually takes about 8-10 minutes over medium heat to reheat thoroughly.
Why You Should Make This Vegan Wild Rice Soup
- It’s easy. One pot soup makes for easy cooking and easy clean up.
- It feeds the whole family. Whip up a meal to serve 6!
- It’s comforting! So warming and creamy.
Creamy Vegan Wild Rice SoupPRINT PIN RATE
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- 1 bay leaf
- 1 cup wild rice
- 13.5 ounces full fat coconut milk (13.5 oz usually = 1 can)
- 2 cups fresh spinach
- In a large pot or Dutch Oven, add olive oil with prepped onion, mushrooms, carrots, celery, and garlic over medium heat until juices release and the onion is transparent. Stir occasionally.
- Add flour, salt, pepper, nutmeg, and cayenne (optional) and stir to coat. Make sure there is no lumps of flour before moving to the next step.
- Add vegetable broth and bay leaf and stir to combine.
- Add wild rice and stir to evenly distribute. Cover and turn heat down to low. Simmer on low, covered, for 45 minutes, stirring occasionally to make sure nothing sticks to the bottom and burns.
- Remove the bay leaf and add coconut milk and spinach. Cook for another 5 minutes uncovered, stirring frequently.
- Serve hot and enjoy!