This Sweet Potato Mushroom and Wild Rice Soup recipe is the perfect vegan fall soup. This wild rice mushroom soup is hearty and comforting.
One-pot
Beginner-friendly
You’ll Learn: The power of balsamic vinegar in boosting flavor
Worth It: It’s as good meal-prepped as it is fresh from the pot
Bonus: Great for using up stray veggies
Wild rice and mushroom soup is the perfect comforting combination
When I think of wild rice soups I always think of my dad. Several times during each fall and winter I would come downstairs on a Sunday to see him standing over a pot of wild rice soup.
I decided to pair my wild rice with some sliced mushrooms and cubed sweet potato to make an extra hearty soup. Then, I grabbed a can of coconut milk to stir in with the broth to make the soup creamy, but still plant based.
This sweet potato mushroom soup is lovely on its own or with some extra protein added in. Stir in some leftover turkey from Thanksgiving or shredded chicken breast to make this soup even better.
What kitchen tools will I need to make this Sweet Potato Mushroom and Wild Rice Soup?
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Large pot or dutch oven
- Mixing spoon
What ingredients will I need to make this creamy sweet potato and wild rice soup?
You will be amazed at how easy it is to make this comforting fall soup with just a few healthy ingredients.
- Garlic
- Oil
- Celery
- Carrots
- Onion
- Mushrooms
- Wild rice
- Sweet Potato
- Salt, pepper, smoked paprika, crushed red pepper
- Vegetable broth
- Coconut milk
- Balsamic vinegar
Ingredient Substitutions
If you do not want to use coconut milk to make this wild rice and mushroom soup creamy, you can use any non dairy creamer like a hazlenut or almond milk creamer. You can use brown rice in place of wild rice.
If you do not like sweet potatoes, feel free to use russet potatoes instead! My favorite mushrooms to use for this soup are baby bella mushrooms. You can use portobello, shiitake, crimini or button mushrooms instead.
Can I add meat to this healthy sweet potato mushroom soup?
Yes! You can easily stir cooked meat into this mushroom and wild rice soup. Amy and I stirred some shredded chicken into each bowl. You can use this recipe to make a shredded chicken in the instant pot.
This is also the perfect soup to make after Thanksgiving. You can take some of your leftover Thanksgiving turkey, shred it or cube it, and mix it right into the soup. I like to make a batch of turkey tenderloins in the oven to use in soup and for leftovers.
Let’s make Sweet Potato Mushroom and Wild Rice Soup!
Step 1: Prep ingredients and saute
To begin, mince garlic, dice carrots, celery and onion, slice mushrooms and peel and cube sweet potato. Then, heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat.
Then, saute until soft and fragrant – about 8 minutes. Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes.
Step 2: Bring to a boil and simmer
Next, add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot.
Then, increase to medium high heat and bring the mixture to a boil. Once boiling, reduce to a simmer.
Cover the pot and simmer for 45 minutes stirring frequently. Turn off the heat and remove the pot from the hot burner.
Step 3: Season and enjoy!
Then, stir in 1 tbsp balsamic vinegar. Trust me on this! The hint of acid adds lots of flavor.
Finally, serve the soup on its own or with some cooked meat mixed in for extra protein.
Garnish this wild rice mushroom soup
Top this comforting vegan sweet potato soup with fresh garnishes to enhance the flavor. I like to serve it with parmesan cheese and fresh herbs like parsley.
I also serve it with coarse sea salt and fresh cracked black pepper!
How long will this sweet potato mushroom soup keep in the fridge?
Once prepared, allow the soup to cool completely and then transfer to an airtight container. Store in the airtight container in the fridge for up to 7 days. Reheat on the stovetop or in the microwave.
Can I freeze this hearty vegan wild rice soup?
Yes! If you want to make a batch of this sweet potato soup and save some for later you can freeze it. Just allow the soup to cool completely, place in a freezer friendly container and freeze. The soup should be good in the freezer for up to 3 months.
I like to freeze in smaller containers so I can defrost individual portions. Defrost the soup in the fridge or in a water bath.
Check out these other delicious homemade soup recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Sweet Potato Mushroom and Wild Rice Soup
Ingredients
- 3 tbsp oil
- 4 cloves garlic
- 1.5 cups diced celery
- 1.5 cups diced carrots
- 1 large yellow onion
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 3 cups sliced mushrooms
- 1 cup dry wild rice
- 1 large sweet potato
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tbsp balsamic vinegar
Instructions
- Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.
- Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat
- Saute until soft and fragrant – about 8 minutes
- Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes
- Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot
- Increase the heat to high and bring the mixture to a boil
- Once boiling, reduce to a simmer
- Cover the pot and simmer for 45 minutes stirring frequently
- Turn off the heat and remove the pot from the hot burner
- Stir in 1 tbsp balsamic vinegar (trust me on this!)
- Serve the soup on its own or with some cooked meat mixed in for extra protein
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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