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wild rice soup

Wild Rice Soup

If you're craving a pure comfort meal, this Wild Rice Soup with its robust flavor and unique texture is not only visually appealing, but is the sort of thrifty luxury we should all master in the kitchen. 
Course Main Course
Cuisine American
Keyword Wild Rice Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 331kcal
Author Cathy


  • 4 tbsps (60 ml) olive oil
  • 2 medium carrots, peeled and sliced into coins
  • 2 ribs celery, sliced
  • 1 small yellow onion, diced
  • 1 cup (150 g) diced butternut squash
  • 1 tbsp minced garlic
  • 6 cups (1.4 L) vegetable stock
  • 1 cup (176 g) brown and wild rice blend (I used Bob's Red Mill Brand)
  • 2 bay leaves
  • 1 tsp fine sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1 14 oz can (397 g) full-fat coconut milk
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary leaves


  • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Sauté sliced carrots, celery, onion, and squash until the onion becomes translucent and vegetables start to become tender, about 6-7 minutes. Add in minced garlic and continue to cook for another minute or until the garlic becomes fragrant.
  • Add in vegetable broth, wild rice, bay leaves, sea salt, black pepper, and paprika. Stir to combine. Bring mixture to a simmer and reduce heat to medium-low. Cover and cook for 25-35 minutes, or until rice and vegetables are tender, stirring occasionally.
  • Stir n coconut milk, thyme, and rosemary. Remove bay leaves before serving and season with more salt and pepper as needed.              


Calories: 331kcal | Carbohydrates: 37.5g | Protein: 3.8g | Fat: 18.4g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Sodium: 638.9mg | Potassium: 194.3mg | Fiber: 3.8g | Sugar: 5.5g | Vitamin A: 217.2IU | Vitamin C: 10.9mg | Calcium: 15.4mg | Iron: 4mg