Easy Cozy Wild Rice Soup with Sweet Potato and Kale

Easy Cozy Wild Rice Soup with Sweet Potato and Kale kept me warm on a snowy Minnesota weekend, and I knew I had to share it. Expect a creamy, savory broth with nutty wild rice, sweet potato cubes, and ribbons of kale; it suits busy weeknights, new cooks, and meal-prep fans, and it takes about 55 minutes start to finish.

Easy Cozy Wild Rice Soup with Sweet Potato and Kale

Easy Cozy Wild Rice Soup with Sweet Potato and Kale comes together in one pot with simple steps and pantry-friendly ingredients. You sauté, simmer, and finish with a splash of creaminess. That flow saves dishes and keeps the process calm.

Wild rice cooks right in the broth, so it soaks up flavor and thickens the soup naturally. You add sweet potato later so it stays tender, not mushy. Kale folds in at the end and keeps its color and bite.

Ingredients You’ll Need

• Olive oil: 2 tablespoons (or split with 1 tablespoon unsalted butter for extra richness)
• Yellow onion: 1 large, diced
• Celery: 2 ribs, diced
• Carrot: 1 medium, diced (optional for sweetness)
• Garlic: 4 cloves, minced
• Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
• Bay leaf: 1
• Wild rice: 1 cup, rinsed (true wild rice brings a nuttier bite; wild rice blends cook a bit quicker—Lundberg Wild Blend works well)
• Sweet potato: 1 large (about 12 oz), peeled and cut into 1/2-inch cubes
• Low-sodium vegetable broth: 6 cups (Better Than Bouillon or Pacific Foods both give great flavor)
• Soy sauce or tamari: 1 tablespoon for umami depth
• Full-fat coconut milk or half-and-half: 1 cup (coconut milk for dairy-free; cashew cream also works)
• Kale: 4 packed cups, ribs removed, chopped (lacinato or curly)
• Lemon juice: 1 tablespoon, plus more to taste
• Cornstarch: 1–2 tablespoons mixed with 2 tablespoons water, optional for extra body
• Kosher salt and black pepper, to taste
• Optional boosters: 8 oz mushrooms (sliced and sautéed with the onions), parmesan rind for simmering if not dairy-free, red pepper flakes for heat

Equipment:

• Heavy 5–6 quart pot or Dutch oven
• Cutting board and sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups/spoons
• Ladle
• Small bowl for cornstarch slurry
• Citrus juicer (or your trusty hand)

How to Make Easy Cozy Wild Rice Soup with Sweet Potato and Kale

• Prep: 15 minutes
• Cook: 40 minutes
• Total: 55 minutes

1. Rinse the rice under cold water until the water runs clearer. Drain well.
2. Warm the pot over medium heat. Add olive oil (and butter if using), then add onion, celery, and carrot. Cook 5–6 minutes until the vegetables soften and the edges look golden.
3. Stir in garlic, thyme, and the bay leaf. Cook 30 seconds until fragrant, then add the rinsed wild rice. Stir 1 minute to toast the rice slightly.
4. Pour in the vegetable broth and add soy sauce or tamari. Scrape up any browned bits from the bottom. Bring to a steady simmer.
5. Partially cover and keep a gentle simmer for 25 minutes, stirring a couple of times. Keep the heat moderate so the rice cooks evenly.
6. Add the sweet potato. Simmer 12–15 minutes more, until the rice and sweet potato taste tender. True wild rice may need a few extra minutes; add a splash of broth if the level drops too low.
7. Lower the heat to medium-low. Stir in the coconut milk or half-and-half. Keep the soup hot but avoid a rolling boil after adding anything creamy.
8. If you want extra body, whisk the cornstarch with water, then stir it into the soup. Simmer 1–2 minutes until the soup thickens.
9. Fold in the chopped kale and cook 2–3 minutes until it turns deep green and tender. Finish with lemon juice, then taste and adjust salt and pepper.
10. Turn off the heat and let the soup rest 3–5 minutes. The rice will plump a bit more, which makes the texture extra cozy. Ladle into bowls and add red pepper flakes if you like a kick.

Cooking Tips

• Rinse wild rice to remove surface starch and keep the broth clean.
• Use true wild rice for a nutty chew; use a wild rice blend when you want a slightly shorter simmer.
• Dice sweet potato in even 1/2-inch cubes so everything cooks at the same pace.
• Salt in layers: a pinch with the vegetables, a splash of tamari midway, and a final tune-up at the end.
• Keep the simmer gentle; high heat can split dairy and make rice burst.
• Add kale at the end to keep color and texture.
• Stir often during the last 15 minutes so rice doesn’t cling to the bottom.
• Add lemon at the end to brighten the flavor; acid sharpens all the cozy notes.
• Avoid over-thickening; the soup keeps thickening as it rests.
• If you want to freeze portions, keep the kale out and add it fresh when you reheat.

Variations I’ve Tried

• Gluten-free: Use cornstarch to thicken; pick tamari instead of soy sauce.
• Vegan: Use olive oil, coconut milk or cashew cream, and skip any parmesan rind.
• Extra protein: Add cooked shredded chicken, turkey, or sautéed chicken sausage at the end.
• Plant protein: Stir in a can of white beans or chickpeas during the last 10 minutes.
• Mushroom boost: Sauté 8 oz cremini with the onions for deeper umami.
• Herb switch: Swap thyme for rosemary or sage; finish with chopped parsley.
• Extra veg: Add diced parsnips or frozen peas in the last 3 minutes.

Make-Ahead and Storage

Cool the soup quickly, then store it in airtight containers. Refrigerate for up to 4 days. Freeze for up to 3 months; leave out the kale before freezing and add it fresh when you reheat.

Reheat on the stovetop over medium-low heat until hot. Thin with broth or water if it thickened in the fridge. For the microwave, heat in short bursts and stir between rounds for even warming.

Nutrition Information

Calories: about 360 per serving (1 of 6). Protein: moderate, roughly 9–11g depending on milk choice and add-ins. Carbs: higher from wild rice and sweet potato, with solid fiber from kale and rice. Fat: moderate, mostly from olive oil and coconut milk or dairy.

Adaly Kandice

Easy Cozy Wild Rice Soup with Sweet Potato and Kale

This Easy Cozy Wild Rice Soup with Sweet Potato and Kale is a hearty and nourishing soup packed with wholesome grains, sweet potato, kale, and a creamy herbed broth. Perfect for a cozy lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Lunch, Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 medium sweet potato, peeled and diced
• 1 cup wild rice, rinsed
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 4 cups chopped kale, stems removed
• 1 cup unsweetened coconut milk or cream
• fresh parsley, for garnish

Instructions

 

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add minced garlic and cook for another 1 minute until fragrant.
3. Stir in the diced sweet potato, wild rice, dried thyme, dried oregano, salt, and black pepper.
4. Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 40-45 minutes, or until the wild rice and sweet potato are tender.
5. Remove the lid and stir in the chopped kale. Simmer for another 5 minutes until kale is wilted.
6. For extra creaminess, stir in coconut milk or cream if desired. Adjust seasonings to taste.
7. Serve hot, garnished with fresh parsley.

Notes

For a thicker, creamier soup, blend 1-2 cups of the soup (without the kale) and return to the pot. Any hearty green like spinach or Swiss chard can be used in place of kale. Soup keeps well and is even better the next day.