PS Instant Pot Vegan Wild Rice Mushroom Soup
Chef: Kim Murphy, Simply Plant Based Kitchen
Makes: 6 Servings
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
INGREDIENTS
½ onion, chopped
2 t garlic, minced
1 c wild rice (NOT wild rice blend)
3 carrots, chopped
3 stalks celery, chopped
8 oz mushrooms, sliced (cremini, white, baby bella)
4 c vegetable broth, low sodium
½ t dried thyme
½ t dried rosemary
½ t dried marjoram
½ t dried sage
½ t black pepper
¼ t salt, optional
14 oz canned lite coconut milk
1 ½ T cornstarch or arrowroot powder
2 handfuls kale, ribs removed & chopped
DIRECTIONS
Add all ingredients EXCEPT coconut milk, cornstarch & kale to an Instant Pot. Stir to mix well.
Pressure-cook on high for 30 min, then let pressure naturally releases before opening.
While the soup is cooking, whish together the coconut milk & cornstarch in a small bowl to create a slurry.
Stir in kale and coconut milk/cornstarch slurry. Let kale wit for 1-2 min before serving.
TIP
To make this on the stove top, follow the instructions but in a large pot instead of an Instant Pot. Bring to boil, then simmer, covered, for about an hour stirring occasionally. You may need to add more liquid. Add the kale and coconut milk/cornstarch slurry after it is finished cooking and rice is tender.
Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.
