Autumn Wild Rice Soup

Ingredients

• 1.05 l Vegetable stock
• 1 1/2 pcs Carrot
• 3/4 pcs Sweet potato
• 1 1/2 pcs Celery stick
• 3/4 pcs White onion
• 3 clove Garlic
• 350 ml Mushrooms
• 3/4 pcs Bay leaf
• 180 ml Wild rice
• 180 ml Coconut milk, low-fat
• 180 ml Kale

Method

1. Pressure cooker method: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and seasoning(paprika, black pepper, celery seeds) in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.
3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper as needed.
4. Serve warm and enjoy!