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Cozy Plant-Based Wild Rice Mushroom Soup

This oil-free, plant-based recipe for Cozy Wild Rice Mushroom Soup is a warm bowl of comfort. Hearty mushrooms, sweet potatoes, and kale combine with wild rice for a deliciously, satisfying vegan meal. This is a one-pot wonder that you'll crave when the weather gets cold.
Total Time1 hour
Course: Dinner, Lunch, Soup
Cuisine: American, Healthy, Vegan, Vegetarian
Keyword: black rice, comfort food, cozy, greens, hearty, kale, low calories, mushrooms, oil-free, plant-based, sweet potato, wfpb, whole foods diet, whole grain, wild rice, winter
Servings: 6
Calories: 153kcal

Ingredients

  • ½ onion peeled and diced
  • 1 carrot diced
  • 1 rib celery diced
  • 2 cups about 8 ounces cremini or mixed mushrooms, quartered
  • 3 cloves garlic minced
  • 1 1/2 tablespoon Italian Seasoning like the Bragg's 24 Herbs Mix
  • ½ cup wild rice*
  • 1 low-sodium vegetable bouillon cube + 4 cups water or 4 cups vegetable stock
  • 1 small sweet potato peeled and diced
  • 2 cups lacinato kale roughly chopped

Instructions

  • Preheat a medium pot over medium heat. Add the diced onion, carrot, celery, and mushrooms. Cook, with the lid on, for about 7-10 minutes, until the mushrooms have released most of their liquid and are brown. Stir every 1-2 minutes to prevent sticking. You can prepare your other ingredients at this time.
  • After the mirepoix and mushrooms have browned slightly, add the garlic and 24 Herbs Italian Seasoning. Cover and cook 1 minute, until aromatic.
  • Add the wild rice, bouillon cube, and water (or the 4 cups of vegetable stock). Use a firm spatula or wooden spoon to scrape up anything that might be stuck to the bottom of the pot.
  • Cover, bring to a boil, and reduce to simmer. Simmer 30 minutes.
  • After 30 minutes, add the diced sweet potato and chopped kale. Cover and cook another 15-20 minutes, until the rice and sweet potato are tender.