This Cozy Vegan Autumn Veggie Potato Creamy Soup Soup is full of hearty seasonal vegetables and wild rice, it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stove top.
For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.
It’s a riff on a dish I grew up and love. A coconut milk stew. I’ve loaded this soup up with lots of seasonal veggies, but you can add shredded chicken to it too. And added in some bolder savory seasonings. The coconut milk is creamy and delicate, instead of heavy cream. And the result?
Basically the most delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a girl could ask for. ♡
Plus, more good news! It’s easy to make in either the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop — your choice. And you can adapt the recipe to be gluten-free and/or vegan, if you prefer. Options, options. So if you’re ready to cozy up with a warm bowl of soup yourself, load up a shopping bag full of veggies and wild rice, and let’s make some together.
My love for Indian flavored soups is not new. I love and enjoy soups with robust flavors, like this Chickpea Spicy Soup, Indian inspired spicy carrot soup with walnut crumble,and my favorite Vegetarian Mulligatawny
Here is yet another Veggie soup that I enjoy making.
Ingredients Cozy Vegan Autumn Veggie Potato Creamy Soup
To make this Cozy Autumn Wild Rice Soup recipe, you will need:
- Wild Rice: I used and loved wild rice in this recipe, or a a wild rice blend.
- Vegetable Stock: Or chicken stock, whatever you happen to have on hand.
- Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
- The “Bays or Creole seasoning which i love plus a bay leaf, to season our soup.
- The Cream Sauce: Made from coconut milk and grinding the potatoes.
- Greens: You can also add in lots of fresh kale at the end, or you could sub in baby spinach or collard greens.
- Salt & Pepper: Don’t forget ’em!
- 2 tsp olive oil
- 1 bay leaf
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 3 garlic, crushed
- ½ inch ginger, grated
- ½ red onion, finely chopped
- ⅓ cup wild rice or less
- 3 russet potatoes, peeled and cubed
- 2 carrot, peeled and sliced
- 4 cup vegetable stock
- Salt and Pepper
- 1 can coconut milk
- 1 tsp creole seasoning
- ½ potato very finely sliced and pan fried
- 1 jalapeno- finely diced and fried with the potato
- In a huge soup pot or any deep pan, add olive oil. Once the oil gets hot, add bay leave, cumin seeds and fennel seeds, let it pop. Once it pops, add the garlic and ginger and fry for 30 seconds. Add the onion and fry the onion till it gets soft and golden.
- To that add wild rice, potatoes, carrots and saute. Pour in the vegetable stock, a good dose of salt and pepper. Cover and cook for 20-30 minutes. The potatoes should be very soft.
- Take the 70% of potatoes and carrots and blend. Pour it back into the pot.
- Pour in the coconut milk and add creole seasoning. Mix it well, check for salt and add more pepper if you like. Boil , simmer it for another 10 minutes.
- In another small pan, add 1 tbsp oil. Add the finely chopped jalapeno and potato and fry it until it is crispy. Season it and keep it aside.
- Serve soup with potato jalapeno mixture.
Add shredded chicken also if you prefer.
If you make this Cozy Vegan Autumn Veggie Potato Creamy Soup, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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This is nourishment in a bowl. Soul food. Thankyou for the post. Pictures as always are fabulous, I’d live a bowl of that goodness anyday.
Aww, thank you so much. You’ll love it.
Yum! I love that this is non-dairy. It’s been so cold here lately, but I could really use a soup like this.