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Kale Cranberry And Wild Rice Soup


  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 5 bowls of soup 1x
  • Diet: Vegan

Description

An unlikely trio of fresh kale, nutty wild rice, and cranberries make up the base of this delicious plant-based soup.  A brothy soup that uses coconut milk and vegetable broth.  You can top this kale, cranberry, and wild rice soup with your favorite crunchy toppings.


Ingredients

Scale

2 Tbsp grapeseed oil

2 medium onions, diced

5 cloves of garlic, minced

1/3 cup white wine

9 cups fresh kale

1 1/2 cup fresh cranberries

1 1/2 cups wild rice

6 cups vegetable broth

1 tsp salt

1 can coconut milk, light or full fat *I used light*


Instructions

  1. Saute: Saute the onions and garlic in grapeseed oil until onions are translucent and garlic is fragrant- about 5 minutes.
  2. Add wine: Add wine and cook another 3-5 minutes or until wine is reduced.
  3. Add ingredients: Add kale, wild rice, cranberries, salt, and broth.
  4. Seal: Seal the Instant Pot lid and flip the toggle on top toward "sealing".
  5. Cook: Set the Instant Pot to "manual" and adjust the time to 18 minutes.
  6. Vent: Release the pressure of the Instant Pot by flipping the toggle toward venting*.
  7. Finish: Stir in coconut milk and serve.

Notes

* I use a long-handled wooden spoon to flip the toggle toward venting, keeping my hands far away from the steam.

** Use your favorite toppings on this soup.  I toasted some pepitas and pine nuts but croutons, walnuts, pecans, etc. would have been delicious.

  • Category: lunch
  • Method: Instant Pot
  • Cuisine: North American

Keywords: vegan, vegan soup, vegan wild rice soup, plant based soup recipes, vegetarian, kale soup, kale, kale wild rice soup, healthy vegetarian lunch ideas, instant pot, instant pot soup,

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