This Sweet Potato Wild Rice Soup is a nourishing meal made with hearty grains and vegetables, perfect for chilly days and comforting dinners.
This is the perfect make a large batch and have soup for days kind of soup.
It's full of hearty veggies - sweet potatoes, celery, onion. And the wild rice has a beautiful texture, and adds some good fiber!
This sweet potato wild rice soup is a great base for some protein (my seitan chicken would be delicious).
A great cold weather soup!
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Why You'll Love This Sweet Potato Wild Rice Soup
- Dietary needs - this soup is vegan, naturally gluten-free, oil-free, and sugar free
- Hearty & cozy - filling enough to be a full meal on its own
- Great for Meal Prep - holds up well for leftovers
Ingredient Notes & Substitutions
- Yellow Onion: a white or red onion would work here too
- Celery
- Garlic
- Wild Rice: I used entirely wild rice here - I got it at Whole Foods. You can also use a blend, just check the cooking time, as blends might cook faster!
- Red Wine Vinegar: white wine vinegar can also work, or actual red/white wine
- Sweet Potato: this soup is meant for sweet potatoes, but any other potato would be a good variation
- Salt, Herbs De Provence, Poultry Seasoning
- Vegetable Broth
- Vegan Yogurt: I used Kite Hill's non dairy Greek style yogurt for a bit of extra protein. You can use any non-dairy yogurt, or something like cashew cream or canned coconut milk
- Lacinato Kale: I like the texture of lacinato kale in this soup, but regular kale or even collard greens would work well
Pro Tip: Dice sweet potatoes evenly so they cook at the same rate and don't fall apart.
Step-By-Step Instructions
Step 1. In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Stir in the rice. Toast for 1-2 minutes.
Step 4. Deglaze the pan with the red wine vinegar. Then add the sweet potatoes, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
Step 5. Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
Step 6. Stir in the kale and yogurt and let cook 5 minutes more until the kale is soft.
FAQ & Expert Tips
Yes. Freeze without added yogurt for best texture, then stir in the yogurt after when reheating.
Yes! Just check the cooking time - a blend might cook faster than wild rice.
Use the back of a spoon to mash some of the sweet potatoes.
Recipe Prayer
Thank you God for this hearty soup that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
More cozy vegan soups
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📖 Recipe
Sweet Potato Wild Rice Soup
Ingredients
- 1 Medium Yellow Onion small diced
- 2 Stalks Celery small diced
- 4 Cloves Garlic minced
- 1 Cup Dry Wild Rice
- 3 Tablespoons Red Wine Vinegar
- 2 Pounds Sweet Potato cubed
- 2 Teaspoons Salt
- 1 Teaspoon Herbs De Provence
- ¼ Teaspoon Poultry Seasoning
- 8 Cups Vegetable Broth
- ½ Cup Vegan Yogurt OR Cashew Cream OR Canned Coconut Milk
- 1 Bunch Lacinato Kale de-stemmed and chopped into bite sized pieces
Instructions
- In a soup pot, sauté the onion and celery on medium heat. Use a splash of the vegetable broth if they start to stick.
- Add the garlic and cook 30 seconds.
- Stir in the rice. Toast for 1-2 minutes.
- Deglaze the pan with the red wine vinegar. Then add the sweet potatoes, poultry seasoning, herbs de Provence, salt, and vegetable broth to the pot.
- Bring to a boil then partially cover and simmer for 40-45 minutes, until the rice is tender.
- Stir in the kale and yogurt and let cook 5 minutes more until the kale is soft.
Nutrition
Nutrition information is an estimate.
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