Wild Rice Soup
This vegan wild rice soup is a comforting, one-pot bowl of chewy wild rice, tender vegetables and mushrooms, finished with a splash of coconut milk that makes it silky and lightly creamy without any dairy. It comes together in about 30 minutes, it’s naturally gluten-free, and it’s the kind of cozy dinner that tastes even better the next day. If you want a warm, satisfying soup for the cold season, this is the one to make.
One of my favorite parts about the cold season is its perfect compatibility with warm soups. Of course, nothing stops you from having a steamy bowl in the middle of summer either, yet I doubt that would be quite as satisfying. So when the days started getting colder, I wanted to try something a little bit more exotic, and I chose a recipe I really enjoy for wild rice soup. By exotic I mean not really usual for my country! I think wild rice is perfect for an autumn dish because of its rich flavor and slightly smoky taste, and this bowl feels soothing after a long, cold day.
Why wild rice makes this soup special
Because I chose wild rice as the main ingredient for this soup, I think we should talk a little bit about it. Wild rice isn’t actually rice at all — it’s the seed of an aquatic grass, which is why it has that firm, chewy bite and a nutty, faintly smoky taste that ordinary white rice just doesn’t have. That texture holds up beautifully in a broth without turning to mush, so the soup keeps its body even after a day in the fridge. If you can’t find pure wild rice, a wild rice blend works well here too and cooks a little faster.
The ingredients you’ll need
This is a humble list of everyday vegetables built around one hero ingredient. Here’s what each part brings to the pot:
- Wild rice (or a wild rice blend) — the star, for its chewy texture and smoky, nutty flavor.
- Potato — adds heartiness and helps the soup feel like a full meal. I leave the skin on for extra texture, so just wash it well.
- Carrot, onion and bell pepper — the sweet, aromatic base that gives the broth its depth.
- Mushrooms — a savory, umami note that pairs perfectly with the smoky rice.
- Vegetable stock (or water) — the more flavorful your stock, the richer the finished soup.
- Full-fat canned coconut milk — stirred in at the end for a silky, lightly creamy finish, completely dairy-free.
- Fresh parsley, salt and pepper — to season and brighten everything just before serving.
How to get it right
This soup is forgiving, but a few small things make a real difference. Add the wild rice to the pot at the same time as the vegetables and let everything simmer together until the rice is fully cooked through, which takes around 15 minutes for a blend and can be a bit longer for pure wild rice — taste a grain to check that it’s tender and no longer hard in the center. Season with salt and pepper while it cooks so the flavor develops all the way through rather than sitting on top.
Stir in the coconut milk only at the very end and let it warm through for a minute or two until the soup thickens slightly. Use full-fat canned coconut milk rather than the carton drinking kind — it’s what gives the broth that creamy body and keeps it from tasting thin. Finish with a handful of chopped fresh parsley off the heat so it stays bright and fragrant.
What to serve with wild rice soup
This soup is hearty enough to stand on its own, but it’s lovely as part of a bigger spread. I like it alongside a batch of vegan wraps for a fuller lunch, and if you’re feeding a crowd it fits right in with other cozy bowls like my vegan red lentil soup or a hearty veggie soup for cold winter days. I chose a mix of ingredients and spices that would satisfy even the pickiest eater, kids included, so it’s an easy one to put in front of the whole family.
Make-ahead and storage
One of the things I love about this recipe is that it lasts for the next few days, and the flavor only deepens overnight. Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days — the wild rice holds its chew and won’t go soft. It may thicken as it sits since the rice keeps absorbing liquid, so just loosen it with a splash of stock or water when you reheat it gently on the stovetop. If you’d like more warming bowls to keep in rotation, browse my vegan rice recipes and this cream of mushroom soup with thyme.
If you make this wild rice soup, I’d love to know how it turned out — give it a star rating and drop a comment below telling me whether you left the potato skins on like I do, or how the coconut milk finish worked for you. I’m curious to hear!
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Wild Rice Soup
Ingredients
- 1 cup wild rice or a wild rice blend
- 1 potato
- 1 bell pepper
- 1 onion
- 1 carrot
- 1 cup mushrooms
- parsley
- 10 cups vegetable stock or water
- 1 cup full-fat coconut milk canned
- salt and pepper
Instructions
- Wash the potatoes well. Chop them into cubes (I left the skin on).
- Chop the onion, carrot and pepper.
- Add the veggies and sliced mushrooms to a pot together with the rice, cover with veggie stock and bring to a boil. Season with salt and pepper and cook until the rice is fully cooked through (about 15 minutes).
- Add the coconut milk and cook for an additional 1-2 minutes or until the soup thickens.
- Serve with chopped parsley.
Frequently Asked Questions
Yes, this wild rice soup is fully vegan. It’s built entirely from plant-based ingredients — wild rice, potato, carrot, onion, bell pepper, mushrooms, vegetable stock and full-fat coconut milk — with no dairy, egg or other animal products. The coconut milk gives it a creamy finish without any cream or butter.
No, wild rice isn’t a true rice at all. It’s the seed of an aquatic grass, which is why it has a firmer, chewier bite and a nutty, slightly smoky flavor compared to white rice. That sturdier texture is also why it holds up so well in soup without turning mushy.
In this recipe the rice simmers with the vegetables until fully cooked through, about 15 minutes for a wild rice blend. Pure wild rice can take longer to soften, so taste a grain to check it’s tender and no longer hard in the center before adding the coconut milk.
Yes. A wild rice blend works well in this soup and usually cooks a bit faster than 100% wild rice. Just keep tasting as it simmers, since blends vary, and cook until every grain is tender all the way through.
Use full-fat canned coconut milk, not the thinner carton kind meant for drinking. The full-fat canned version is what gives the broth its silky, lightly creamy body and keeps the soup from tasting watery. Stir it in at the very end and warm it through for a minute or two.
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. The wild rice keeps its chew but will keep absorbing liquid, so the soup may thicken as it sits. Loosen it with a splash of stock or water and reheat gently on the stovetop.
Amazing recipe. Tnx for the inspiration! 🙂
I’m glad you liked it! You’re very welcome!