Instant Pot Vegan Wild Rice and Mushroom Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan soup made with wild rice, mushrooms, and vegetables in a coconut milk broth. Rich and earthy with layers of umami flavor, it's a comforting choice for cool evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon vegan butter
- 1 onion, diced
- 4 garlic cloves
- 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
- 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
- 1 medium carrot
- 2-3 celery sticks
- Fresh thyme, 2 sprigs, minced
- Fresh rosemary, 1 sprig, minced
- 2 bay leaves
- 150 g (1 cup) wild rice mix
- 1 liter (4 cups) vegetable stock
- 200 ml (1 cup) coconut milk
- Baby spinach, 2 handfuls
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1128mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 87mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.