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Above view of wild rice and mushroom soup in a serving bowl
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Sweet Potato Mushroom and Wild Rice Soup

Creamy vegan sweet potato, mushroom and wild rice soup
Course Dinner
Cuisine American
Keyword sweet potato mushroom soup, wild rice and mushroom soup, wild rice mushroom soup
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 servings
Calories 420kcal
Author Madeline

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

Serving: 6g | Calories: 420kcal | Carbohydrates: 48g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1296mg | Potassium: 977mg | Fiber: 9g | Sugar: 12g | Vitamin A: 11332IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg