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Creamy Sweet Potato, Kale and Wild Rice Soup Recipe
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.
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Total Time 40 minutes
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.