Easy Cozy Wild Rice Soup with Sweet Potato and Kale

When you need a nourishing and hearty meal, this Easy Cozy Wild Rice Soup with Sweet Potato and Kale delivers everything you want in one bowl. With nutty wild rice, tender sweet potato, and earthy kale simmered in a creamy broth, this soup is pure comfort food — and it’s healthy too.

Perfect for chilly evenings or meal prepping for the week, this soup combines wholesome ingredients with rich flavor, making it a go-to recipe for busy families and soup lovers alike.

Why You’ll Love This Wild Rice Soup

• Nutritious and filling – packed with whole grains and veggies.
• Creamy and cozy – the broth is rich without being heavy.
• One-pot wonder – minimal cleanup, maximum flavor.
• Make-ahead friendly – tastes even better the next day.

What Is Wild Rice Soup with Sweet Potato and Kale?

It’s a hearty, plant-forward soup made with wild rice as the base, simmered with chunks of sweet potato and fresh kale. The creamy broth ties everything together, giving you a perfect balance of flavor and nutrition. It’s a versatile recipe that can easily be made vegetarian, vegan, or with added protein like chicken or beans.

Ingredients (Exact)

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup wild rice, rinsed
• 6 cups vegetable broth (or chicken broth for non-veg option)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups chopped kale (stems removed)
• 1 cup coconut milk or heavy cream (for creaminess)
• Optional toppings: fresh parsley, cracked black pepper, grated Parmesan

How to Make Wild Rice Soup with Sweet Potato and Kale

1. Sauté base – In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Add sweet potatoes and rice – Stir in cubed sweet potatoes and wild rice. Cook for 2 minutes to coat in aromatics.
3. Simmer – Pour in broth, add thyme, rosemary, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 45–50 minutes, until rice is tender.
4. Add kale and cream – Stir in chopped kale and cook for 5 minutes until wilted. Add coconut milk or cream and stir until the soup becomes rich and creamy.
5. Serve – Ladle into bowls, garnish with fresh parsley or Parmesan, and enjoy warm.

Tips & Variations

• Protein boost: Add shredded chicken, white beans, or chickpeas.
• Vegan version: Use olive oil and coconut milk for a plant-based creamy finish.
• Shortcut: Use pre-cooked wild rice to cut cooking time in half.
• Flavor twist: Add a splash of lemon juice before serving for brightness.

FAQs

Can I use brown rice instead of wild rice?
Yes, but adjust cooking time since brown rice cooks faster.

Does this soup freeze well?
Absolutely! Freeze in airtight containers for up to 2 months. Thaw and reheat with a splash of broth.

How long does it keep in the fridge?
It stays fresh for 3–4 days and tastes even better the next day.

Conclusion

This Easy Cozy Wild Rice Soup with Sweet Potato and Kale is the ultimate comfort food. With nourishing grains, creamy broth, and wholesome veggies, it’s a recipe you’ll keep coming back to — perfect for weeknight dinners or prepping ahead.