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One-Pot Creamy Vegan Wild Rice Soup

on February 2, 2022
last updated January 28, 2025
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This Creamy Vegan Wild Rice Soup is warming, nourishing, and so flavorful! Plus, it only requires one pot making it easy to cook and clean.
Bowl of Creamy Soup with Wild Rice and Vegetables

Looking for comfort food that is still healthful? This Creamy Vegan Wild Rice Soup is coziness in a bowl, warming you with every delicious bite.

It’s easy to make and has the best creamy texture. Plus, this lush veggie-packed soup recipe only requires one pot, making it as easy to clean up as it is to scarf down!

As a time-strapped mom who doesn’t want to settle for subpar cuisine, I truly appreciate a recipe that takes shortcuts on time and method but not on flavor! Who says you can’t have it all?

If you’re loving this vegetable-rich soup that can be made in just one pot, see this Pastina Soup with Blended Veggies next!

close up of wild rice soup with two pieces of toasted bread

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.
  • Mushrooms.
  • Carrots.
  • Celery.
  • Garlic.
  • All-purpose flour. The second part of your a- roux to give you a thick and creamy soup.
  • Salt and pepper.
  • Nutmeg.
  • 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. You can grab some at the store or make your own vegetable broth from veggie scraps.
  • Bay leaf.
  • Wild rice.
  • Coconut milk.
  • Fresh spinach.
nutmeg, olive oil. bay leaf, salt, wild rice, coconut milk, carrots, celery, flour, mushrooms, cayenne pepper, spinach, onion. veggie broth, pepper, garlic

Vegan Wild Rice Soup Tips and Tricks


Think Seasonal

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!

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.

Adding Olive Oil to large Dutch Oven with onions, mushrooms, carrots, celery, and garlic
In a large pot, cook the prepped mushrooms, onion, garlic, carrots, and celery in the olive oil.

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.

close up of making roux with olive oil and flour with veggies
Add the flour, salt, pepper, and nutmeg, and cayenne (optional) and stir to coat.

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.

adding wild rice to large Dutch Oven
Add the vegetable broth and wild rice and simmer.

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.

Adding Coconut Milk and Spinach to Wild Rice Soup Last
Stir in the coconut milk and fresh spinach.

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.

two bowls of creamy soup with hand cupping the lower bowl

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.
Bowl of Creamy Soup with Wild Rice and Vegetables

One-Pot Creamy Vegan Wild Rice Soup

5 from 4 votes
Marley Goldin
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This Creamy Vegan Wild Rice Soup is warming, nourishing, and so flavorful! Plus, it only requires one pot making it easy to cook and clean.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings

Equipment

Ingredients
  

  • 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
  • teaspoon cayenne pepper (optional)
  • 6 cups vegetable broth (*see notes)
  • 1 bay leaf
  • 1 cup wild rice
  • 13.5 ounces full fat coconut milk (13.5 oz usually = 1 can)
  • 2 cups fresh spinach

Instructions
 

  • 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.
    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
  • 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.
    2 tablespoons all-purpose flour, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
  • Add vegetable broth and bay leaf and stir to combine.
    6 cups vegetable broth, 1 bay leaf
  • 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.
    1 cup wild rice
  • Remove the bay leaf and add coconut milk and spinach. Cook for another 5 minutes uncovered, stirring frequently.
    13.5 ounces full fat coconut milk, 2 cups fresh spinach
  • Serve hot and enjoy!

Pro Tips

  • *You may want to keep some extra veggie broth on hand. Typically, 6 cups is enough, but if the rice soaks up some extra broth and the soup becomes too thick, you may want to just thin it out at the end. Slowly add the broth as your stir until you are happy with the consistency. 
Course Dinner, Lunch
Cuisine American
Diet Vegan
Keyword Easy, Mushrooms, One-Pot, Vegan Soup, Wild Rice Soup, Winter
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