Mouthwatering Creamy Sweet Potato, Kale and Wild Rice Soup Recipe You’ll Love

I recently tried making this Creamy Sweet Potato, Kale and Wild Rice Soup Recipe, and I have to tell you—it’s pure comfort in a bowl. From the first simmer to the final stir of coconut milk, the aromas filled my kitchen with warmth.

I loved how the sweetness of the potatoes balanced perfectly with the earthy kale and nutty wild rice. This recipe is hearty, nourishing, and surprisingly easy to pull together, even on busy weeknights.

After making it, I felt inspired to share every tip and trick I learned along the way. You can also enjoy similar flavors in Avocado Egg Rolls with Dipping Sauce Recipe for a tasty appetizer.

Ingredients

Here’s what you’ll need to make this flavorful soup. I’ve added tips for the best results.

• 6 cups vegetable stock – Use a low-sodium version for better control over seasoning.
• 1 cup uncooked wild rice – Adds a nutty texture and is a complete protein.
• 8 oz mushrooms, sliced – Cremini or button mushrooms work well for earthy depth.
• 4 cloves garlic, minced – Fresh garlic enhances flavor; avoid pre-minced jars.
• 2 medium carrots, diced – Keep the skin on for extra nutrients.
• 2 ribs celery, diced – Adds aromatic crunch.
• 1 large sweet potato, diced (~1 pound) – Provides natural sweetness and creaminess.
• 1 small white onion, diced – Adds subtle savory depth.
• 1 bay leaf – Remove before serving.
• 1 ½ tbsp Herbs de Provence – Or substitute Old Bay for a spicier twist.
• 1 can unsweetened coconut milk (14 oz) – Gives a creamy, luscious texture.
• 10 leaves kale, roughly chopped, stems removed – Adds vibrant color and nutrients.
• Fine sea salt and freshly-cracked black pepper – To taste, for seasoning.

Note: several servings

Variations

If you want to tweak this soup, here are some options:

• Dairy-free: Swap coconut milk with oat or almond milk.
• Flavor boosters: Add a pinch of smoked paprika or cayenne for warmth.
• Veggie swaps: Use spinach instead of kale for a milder taste. You can also try pairing the soup with Edamame Hummus with Pita Bread Recipe for a fresh side.
• Protein addition: Stir in cooked chickpeas or lentils for extra protein.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

• Measuring cups – For precise liquid and dry ingredients.
• Measuring spoons – Ensure herbs and spices are accurate.
• Chef knife – Essential for chopping vegetables evenly.
• Cutting board – Protects your countertop while prepping veggies.
• Large stockpot or Dutch oven – Ideal for simmering the soup.
• Can opener – For opening coconut milk easily.

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

This soup is simple to prepare and packed with flavor. Follow these steps carefully.

Prep the Vegetables

First, wash and dice the sweet potatoes, carrots, and celery. Slice the mushrooms and mince the garlic. Chop the kale and remove thick stems for the best texture. Preparing ingredients ahead makes the cooking process smooth.

Cook the Base

In your stockpot, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Herbs de Provence. Stir to mix, then bring to a gentle simmer. Let the flavors meld as the rice cooks.

Add Coconut Milk and Kale

Once the vegetables are tender, remove the bay leaf. Stir in coconut milk and kale, allowing the greens to wilt without getting soggy. Season with salt and pepper to taste. The soup is now ready to serve warm.

Additional Tips for Making this Recipe Better

Here are some things I discovered while cooking this soup:

• I love to rinse the wild rice first to remove any grit.
• Adding the kale at the very end keeps it vibrant and prevents mushiness.
• I sometimes roast the sweet potatoes first for extra caramelized flavor.
• Using fresh herbs really elevates the aroma.
• Letting the soup sit for a few minutes before serving allows the flavors to deepen.

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

Serving this soup can be just as fun as making it. I like to ladle it into large bowls and garnish with a sprinkle of fresh parsley or a swirl of coconut cream. Pair it with warm crusty bread or a slice of whole-grain toast for a filling meal. Adding a few roasted pumpkin seeds on top gives a nice crunch.

Nutritional Information

This soup is as nourishing as it is tasty. Each serving provides approximately:

• Calories: 289
• Protein: 9 g
• Carbohydrates: 39 g
• Fat: 13 g

Make Ahead and Storage

Storing

I keep leftover soup in airtight containers in the refrigerator for up to 4 days.

Freezing

This soup freezes beautifully. Portion into freezer-safe containers and store for up to 3 months.

Reheating

Gently reheat on the stovetop or in the microwave, stirring occasionally. Add a splash of vegetable stock if the soup thickened in the fridge.

Why You’ll Love This Recipe?

Here’s why this soup is a must-try:

• Quick and easy: Ready in under an hour with minimal prep.
• Nutrient-packed: Kale, sweet potatoes, and wild rice provide vitamins and protein.
• Comfort food: Creamy and warm, perfect for chilly days.
• Versatile: Adaptable for dietary needs and flavor preferences.
• Make-ahead friendly: Great for meal prep and freezing.

This creamy sweet potato, kale, and wild rice soup recipe is a true winner for anyone looking for a healthy, filling, and delicious meal. It’s simple, wholesome, and incredibly satisfying—trust me, your kitchen will smell amazing while you make it.

Ash Tyrrell

Creamy Sweet Potato, Kale and Wild Rice Soup Recipe

I recently tried making this creamy sweet potato, kale, and wild rice soup, and I have to tell you—it’s pure comfort in a bowl. From the first simmer to the final stir of coconut milk, the aromas filled my kitchen with warmth. I loved how the sweetness of the potatoes balanced perfectly with the earthy kale and nutty wild rice.

Print Recipe Pin Recipe

Total Time 40 minutes mins

Ingredients Method Notes

Ingredients

  

• 6 cups vegetable stock – Use a low-sodium version for better control over seasoning.
• 1 cup uncooked wild rice – Adds a nutty texture and is a complete protein.
• 8 oz mushrooms sliced – Cremini or button mushrooms work well for earthy depth.
• 4 cloves garlic minced – Fresh garlic enhances flavor; avoid pre-minced jars.
• 2 medium carrots diced – Keep the skin on for extra nutrients.
• 2 ribs celery diced – Adds aromatic crunch.
• 1 large sweet potato diced (~1 pound) – Provides natural sweetness and creaminess.
• 1 small white onion diced – Adds subtle savory depth.
• 1 bay leaf – Remove before serving.
• 1 ½ tbsp Herbs de Provence – Or substitute Old Bay for a spicier twist.
• 1 can unsweetened coconut milk 14 oz – Gives a creamy, luscious texture.
• 10 leaves kale roughly chopped, stems removed – Adds vibrant color and nutrients.
• Fine sea salt and freshly-cracked black pepper – To taste for seasoning.

Method

 

1. First, wash and dice the sweet potatoes, carrots, and celery. Slice the mushrooms and mince the garlic. Chop the kale and remove thick stems for the best texture. Preparing ingredients ahead makes the cooking process smooth.
2. In your stockpot, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Herbs de Provence. Stir to mix, then bring to a gentle simmer. Let the flavors meld as the rice cooks.
3. Once the vegetables are tender, remove the bay leaf. Stir in coconut milk and kale, allowing the greens to wilt without getting soggy. Season with salt and pepper to taste. The soup is now ready to serve warm.

Notes

• I love to rinse the wild rice first to remove any grit.
• Adding the kale at the very end keeps it vibrant and prevents mushiness.
• I sometimes roast the sweet potatoes first for extra caramelized flavor.
• Using fresh herbs really elevates the aroma.
• Letting the soup sit for a few minutes before serving allows the flavors to deepen.