Description of this recipe
This Instant Pot Vegan Wild Rice and Mushroom Soup is a hearty, nourishing dish that combines the earthy flavors of mushrooms with the nutty texture of wild rice. The use of coconut milk adds a creamy richness, making this soup a comforting meal perfect for any season. Whether you’re looking for a quick weeknight dinner or a cozy dish to warm you up on a cold day, this soup is sure to satisfy.
Why you will love this recipe
You will love this recipe not only for its incredible flavor but also for its simplicity and convenience. The Instant Pot allows for a quick preparation and cooking time, making it easy to whip up a delicious meal without spending hours in the kitchen. The combination of fresh herbs, vegetables, and mushrooms creates a comforting bowl of soup that is both satisfying and nutritious. Plus, it’s entirely vegan, making it a great option for anyone looking to enjoy plant-based meals.
Introduction
As the days grow shorter and the temperatures drop, there’s nothing quite like a warm bowl of soup to comfort and nourish the soul. This Instant Pot Vegan Wild Rice and Mushroom Soup is a delightful blend of flavors and textures that will leave you feeling satisfied and cozy. The robust taste of mushrooms, combined with the nutty wild rice and creamy coconut milk, creates a symphony of flavors that is hard to resist. Plus, with the convenience of the Instant Pot, you can have this hearty soup ready in no time. Let’s dive into the details of how to prepare this delicious dish!
Ingredients:
- 2 tablespoons vegan butter
- 1 onion, diced
- 4 garlic cloves, minced
- 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
- 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
- 1 medium carrot, diced
- 2-3 celery sticks, diced
- 2 sprigs fresh thyme, minced
- 1 sprig fresh rosemary, minced
- 2 bay leaves
- 150 g (1 cup) wild rice mix
- 1 liter (4 cups) vegetable stock
- 200 ml (1 cup) coconut milk
- 2 handfuls baby spinach
Preparation:
Step 1: Set the Instant Pot to the “Sauté” function. Add the vegan butter and allow it to melt, coating the bottom of the pot.
Step 2: Add the diced onion to the pot. Sauté for 1-2 minutes until the onion is softened and translucent.
Step 3: Stir in the sliced mushrooms and minced garlic, sautéing for an additional 4-5 minutes until the mushrooms have reduced in size and released their moisture.
Step 4: Add the rehydrated porcini mushrooms along with a splash of the reserved soaking water. Cook for another minute to incorporate the flavors.
Step 5: Sprinkle in the minced thyme, rosemary, and bay leaves. Sauté for about 30 seconds until the herbs are fragrant, then stir in the wild rice mix, allowing it to toast lightly for 1-2 minutes. Deglaze the pot with the reserved porcini mushroom water to lift any flavorful bits stuck to the bottom.
Step 6: Add the diced carrots, celery, vegetable stock, and season with salt and pepper. Stir well to combine all ingredients.
Step 7: Secure the lid on the Instant Pot, set it to High pressure for 25 minutes, and then initiate a quick release once the cooking time is complete.
Step 8: Once the steam has released, open the lid and stir in the coconut milk and baby spinach. Close the lid for 1-2 minutes to allow the spinach to wilt.
Step 9: Taste the soup and adjust the seasoning as necessary. Serve hot, garnished with fresh herbs or a sprinkle of vegan parmesan, alongside crusty bread for a complete meal.
Serving Suggestions:
This soup pairs wonderfully with crusty bread or a side salad. For an extra touch, consider serving it with a sprinkle of nutritional yeast or vegan parmesan to enhance the flavors. A drizzle of olive oil or a squeeze of fresh lemon juice can also brighten the dish.
Tips:
- For added depth of flavor, consider sautéing the vegetables longer to caramelize them slightly.
- Feel free to customize the vegetables based on what you have on hand; leeks, kale, or even sweet potatoes would work well.
- If you prefer a thicker soup, you can blend a portion of it before adding the coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 350 per serving
- Protein: 7g
- Sodium: 600mg
Conclusion
This Instant Pot Vegan Wild Rice and Mushroom Soup is not only a delightful dish to prepare but also a nourishing meal that can be enjoyed any time of the year. The combination of wild rice, mushrooms, and fresh herbs creates a comforting bowl that is both hearty and healthy. With the convenience of the Instant Pot, you can have this satisfying soup on the table in less than an hour. So gather your ingredients, fire up your Instant Pot, and enjoy a bowl of this delicious vegan soup today!
Questions and Answers:
1. Can I use different types of mushrooms for this recipe?
Absolutely! While this recipe calls for closed cup, Forestiere, or chestnut mushrooms, you can use any variety you prefer. Shiitake, portobello, or even a mix of wild mushrooms would add unique flavors.
2. Is there a gluten-free option for this soup?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable stock. Always check the labels of your ingredients to ensure they meet gluten-free standards.
3. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup in portions for up to 3 months. Just be sure to leave some space in the container for expansion when freezing.
4. Can I make this soup on the stovetop instead of in an Instant Pot?
Yes, you can! Simply sauté the vegetables in a large pot, add the remaining ingredients, bring to a boil, then reduce the heat and simmer for about 40-45 minutes until the rice is tender.
5. What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even a side of roasted vegetables. For an extra treat, consider serving it with a sprinkle of vegan parmesan or a drizzle of balsamic glaze.