When I Made This Creamy Sweet Potato, Kale and Wild Rice Soup Recipe, I Was Amazed

I’ve tried lots of soup recipes, but this one truly surprised me with its rich flavor and satisfying texture. After cooking Creamy Sweet Potato, Kale and Wild Rice Soup Recipe, the kitchen smelled like a cozy fall day — warm, welcoming, and deeply comforting.

The blend of sweet potatoes, leafy kale, and hearty wild rice made me feel full in the best way possible. Every spoonful was creamy, nutrient-packed, and comforting, especially on chilly evenings.

I immediately found myself planning when I could make it again! You can also enjoy similar green veggie dishes like the Bok Choy with Garlic Soy Sauce Recipe, which pairs beautifully with hearty soups.

Ingredients You Need for Creamy Sweet Potato, Kale and Wild Rice Soup

Here’s everything you’ll need to make this soul-warming soup:

• 6 cups vegetable stock – the flavorful base that keeps the soup vegan and rich; homemade stock adds more depth.
• 1 cup uncooked wild rice – delivers chewy texture and earthy notes that pair beautifully with sweet potato.
• 8 oz sliced mushrooms – mushrooms deepen the umami flavor.
• 4 cloves garlic, minced – garlic gives savory warmth to the broth.
• 2 medium carrots, diced – for sweetness and vibrant color.
• 2 ribs celery, diced – adds aromatic balance.
• 1 large sweet potato (about 1 lb), diced – provides natural sweetness and creaminess.
• 1 small white onion, diced – enhances flavor complexity.
• 1 bay leaf – infuses subtle herbal depth.
• 1 ½ tbsp Herbs de Provence – fragrant seasoning for extra flavor.
• 1 (14-oz) can unsweetened coconut milk – makes the soup luxuriously creamy without dairy.
• 10 leaves of kale, stems removed and roughly chopped – kale adds nutrient-rich green goodness.
• Fine sea salt & freshly cracked black pepper to taste – essential seasoning to bring all flavors alive.

Note: This recipe yields several servings — about 8 generous bowls of comforting soup. For a protein-rich twist, try the Grilled Lamb Chops Recipe alongside this soup for a satisfying dinner combination.

Variations You Can Try

This recipe is easy to tweak to fit different tastes or diets:

• Dairy-Free: Already naturally dairy-free thanks to coconut milk, but you can swap coconut milk for almond or oat milk for a lighter version.
• Lower-Carb: Use cauliflower rice instead of wild rice.
• Extra Protein: Stir in cooked lentils or cannellini beans for plant-based protein.
• Richer Flavor: Sprinkle grated Parmesan or add a splash of white wine (if not vegan) for a deeper taste.

Cooking Time

Let’s break down how long you’ll spend making this:

• Prep Time: ~15 minutes — chopping veggies and measuring ingredients.
• Cook Time: ~25 minutes — cooking rice and veggies until tender.
• Total Time: ~40 minutes — from start to serve.

Equipment You’ll Need

Here’s the gear that helped me make this soup effortless:

• Measuring cups & spoons – to keep ingredient amounts precise.
• Chef’s knife – for quickly chopping veggies.
• Cutting board – keeps prep clean and organized.
• Large stockpot or Dutch oven – best for simmering all ingredients together.
• Pressure cooker (optional) – speeds up cooking time with less fuss.

How to Make Creamy Sweet Potato, Kale and Wild Rice Soup

Here’s how I get this soup from raw ingredients to a steaming bowl:

Prep the Veggies

I start by washing and chopping all my vegetables – sweet potato, carrots, celery, mushrooms, onion, and garlic. Make sure pieces are bite-sized so they cook evenly and quickly.

Combine Base Ingredients

Next, I add the veggie stock, uncooked wild rice, mushrooms, garlic, carrots, celery, sweet potato, chopped onion, bay leaf, and Herbs de Provence into my pot. A quick stir brings everything together and begins building flavor.

Cook the Soup

If using a pressure cooker, I lock the lid and cook on high for about 25 minutes. For the stovetop, I simmer the soup for about 30–40 minutes uncovered until the rice and veggies are tender. Both ways work great!

Finish with Coconut Milk and Kale

Once the veggies are soft, I discard the bay leaf and add the coconut milk and chopped kale. Stir it in, let the kale gently wilt, and season with salt and pepper before serving.

Additional Tips for Making This Recipe Better

Here’s what I learned from making this recipe that might help you:

• Use fresh wild rice, not pre-cooked, for the best chewy texture.
• Don’t skip the coconut milk — it gives this soup an indulgent creaminess without dairy.
• I like to chop kale finely so it blends smoothly instead of large chunky ribbons.
• If your soup thickens on reheating, I just add a splash of stock or water to loosen it.
• Taste and adjust seasoning at the end — a little salt goes a long way.

How to Serve Creamy Sweet Potato, Kale and Wild Rice Soup

Serving this soup is so fun! I love to ladle it into deep bowls, then:

• Garnish with a drizzle of olive oil or a swirl of extra coconut milk.
• Sprinkle with freshly cracked black pepper or red pepper flakes.
• Add toasted sourdough cubes or crunchy herbs like parsley.
• Serve with a simple green salad or crusty bread on the side.

These little details make it feel extra special for guests or a cozy night in.

Nutritional Information

This soup isn’t just delicious — it’s packed with nutrients. Per serving you’ll get:

• Calories: Approximately 289 kcal — perfect for a filling meal.
• Protein: Around 9 g — thanks to wild rice and veggies.
• Carbohydrates: About 39 g — hearty and sustaining.
• Fat: Around 13 g — mostly healthy fats from coconut milk.

Make Ahead and Storage

Here’s how I keep this soup ready to enjoy anytime:

Storing in the Fridge

Once cooled, I keep it in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two!

Freezing Tips

This soup freezes beautifully. I portion it into freezer-safe containers and keep it frozen for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating Instructions

To reheat, I gently warm it on the stove over medium heat — stirring occasionally — or microwave in short bursts until hot. If rice has absorbed too much liquid, I add a splash of stock or water.

Why You’ll Totally Love This Soup

Here’s what makes this recipe a keeper for me:

• So Easy & Quick: Minimal prep and around 40 minutes to enjoy a hearty meal.
• Super Versatile: Vegan, dairy-free, and easy to adapt to dietary needs.
• Comfortingly Creamy: The coconut milk makes each bite rich without heaviness.
• Nutrient Packed: Loaded with kale, sweet potatoes, and wild rice good for your body and soul.
• Makes Great Leftovers: Tastes even better the next day, perfect for lunch or dinner..