If you’re searching for a soul-soothing, nutrient-rich meal that feels like a warm hug in a bowl, then Wild Rice Soup with Sweet Potato and Kale is your new best friend. This delightful recipe combines the earthy flavors of wild rice, the subtle sweetness of tender sweet potatoes, and the vibrant freshness of kale into one healing, comforting dish. Perfect for cozy nights or when you need a little wellness boost, this recipe is a delicious way to nourish both body and soul.

Why You’ll Love This Recipe

Nutrient powerhouse: Packed with vitamins, minerals, and fiber from wild rice, sweet potatoes, and kale, it’s a natural health booster.
Comfort food classic: This soup offers both warmth and creaminess without relying on heavy cream or butter, making it light yet satisfying.
Easy to make: Using simple pantry ingredients, this recipe is perfect for beginners and weeknight dinners alike.
Versatile and flexible: You can easily adapt the ingredients to suit your dietary preferences or add your own twist.
Deliciously balanced flavors: Earthy, sweet, and slightly savory notes come together for a perfectly harmonious taste.

Ingredients You’ll Need

Each ingredient plays a crucial role in making Wild Rice Soup with Sweet Potato and Kale a flavorful and textured delight. From the nutty bite of wild rice to the softness of sweet potatoes and the freshness of kale, this combo is simple yet delightful.

Wild rice: The chewy, nutty grain that forms the heart of the soup and adds a satisfying texture.
Sweet potatoes: Provide natural sweetness and creamy body once cooked, contrasting beautifully with the greens.
Kale: Adds a vibrant green color and a slight earthiness, packed with antioxidants and vitamins.
Vegetable broth: The flavorful base that ties all the ingredients together while keeping the soup light.
Onion and garlic: Aromatics that deepen the flavor profile and bring warmth to the dish.
Olive oil: Used for sautéing, offering a subtle richness and healthy fats.
Thyme and sage: Herbs that provide earthy, woodsy notes perfectly complementing the other ingredients.
Salt and pepper: Essential for seasoning and balancing all the flavors harmoniously.

Variations for Wild Rice Soup with Sweet Potato and Kale

Customizing this soup is incredibly easy and fun. Whether you want to swap ingredients or adjust for your dietary needs, these variations can help you make this recipe truly your own.

Add protein: Stir in cooked shredded chicken, turkey, or cooked beans for extra heartiness.
Make it creamy: Blend part of the soup or add a splash of coconut milk for a richer texture.
Spice it up: Add a pinch of cayenne pepper or red chili flakes to introduce a gentle heat.
Swap greens: Use spinach, Swiss chard, or collard greens if kale isn’t on hand.
Grain alternatives: Substitute wild rice with quinoa or brown rice for a different texture or quicker cooking time.

Why Wild Rice Soup with Sweet Potato and Kale Heals

How to Make Wild Rice Soup with Sweet Potato and Kale

Step 1: Prepare the Wild Rice

Start by rinsing the wild rice under cold water to remove any debris. Then, cook it separately in boiling water or broth for about 40-50 minutes until tender but still chewy. Drain any excess liquid and set aside.

Step 2: Sauté Aromatics

In a large soup pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing for 3-5 minutes until translucent and fragrant. This builds a flavor foundation for the soup.

Step 3: Cook the Sweet Potatoes

Add diced sweet potatoes to the pot along with thyme and sage. Stir regularly and cook for about 10 minutes, allowing them to soften and absorb the herbaceous aromas.

Step 4: Add Broth and Simmer

Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce heat to low. Let the soup simmer uncovered for 15-20 minutes until the sweet potatoes are completely tender.

Step 5: Incorporate Wild Rice and Kale

Stir in the cooked wild rice and chopped kale. Cook for an additional 5-7 minutes until the kale wilts but remains vibrant and fresh.

Step 6: Season and Serve

Finally, season with salt and pepper to taste. Give the soup a gentle stir and ladle it into bowls, ready to enjoy!

Pro Tips for Making Wild Rice Soup with Sweet Potato and Kale

Rinse your wild rice well: This removes excess starch and ensures a cleaner flavor and better texture.
Don’t overcook the kale: Add it at the end to maintain its color, texture, and nutritional benefits.
Use fresh herbs: Thyme and sage really bring out deep flavors; dried can work but fresh is better if possible.
Cook wild rice separately: This prevents the soup from becoming too thick or the rice overcooked.
Adjust broth amount: Add more if you prefer a lighter soup or less for a thicker, stew-like consistency.

How to Serve Wild Rice Soup with Sweet Potato and Kale

Garnishes

Add a sprinkle of toasted pumpkin seeds or a drizzle of high-quality olive oil for an extra flavor boost and texture contrast.

Side Dishes

Pair this healing soup with crusty whole-grain bread, a lightly dressed green salad, or a side of roasted vegetables to round out your meal beautifully.

Creative Ways to Present

Serve the soup in rustic bowls topped with fresh herb sprigs or a dollop of plain yogurt or coconut cream for a creamy finish and added visual appeal.

Make Ahead and Storage

Storing Leftovers

Keep any leftover soup in an airtight container in the refrigerator for up to 3-4 days to enjoy nourishing meals all week long.

Freezing

Wild Rice Soup with Sweet Potato and Kale freezes well in portioned containers or freezer bags. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Reheating

Warm the soup gently on the stove or in the microwave, stirring occasionally, and add a splash of broth or water if it thickens too much during storage.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice has a milder flavor and cooks faster, making it a convenient substitute, though wild rice provides a unique chewiness and nuttiness.

Is this recipe gluten-free?

Yes, Wild Rice Soup with Sweet Potato and Kale is naturally gluten-free, just ensure your vegetable broth is certified gluten-free if buying pre-made.

Can I make this soup vegan?

Definitely, this recipe is plant-based and vegan-friendly as is, using vegetable broth and no animal products.

How long does the soup take to prepare?

Including cooking the wild rice separately, expect around 60 minutes total, but most active cooking time is under 30 minutes.

Can I add other vegetables?

Yes! Carrots, celery, or mushrooms complement the core ingredients nicely and add more depth of flavor and nutrition.

Final Thoughts

Wild Rice Soup with Sweet Potato and Kale offers an unbeatable combination of healing qualities, vibrant flavor, and comforting warmth. It’s a perfect recipe to weave into your routine whenever you want a nourishing meal that feels like a cozy, delicious remedy. Give it a try today and embrace the wholesome goodness in every spoonful.

Wild Rice Soup with Sweet Potato and Kale

Print Recipe

Wild Rice Soup with Sweet Potato and Kale is a comforting, nutrient-rich dish blending the earthy flavors of wild rice, natural sweetness of tender sweet potatoes, and vibrant kale. This light yet creamy soup serves as a wholesome, soul-soothing meal perfect for cozy nights or wellness boosts.

Author: Lilly
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering
Cuisine: American
Diet: Gluten Free, Vegan

Ingredients

Scale

Main Ingredients

1 cup wild rice
2 medium sweet potatoes, peeled and diced
4 cups chopped kale, stems removed
6 cups vegetable broth

Aromatics & Seasonings

1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Wild Rice: Rinse the wild rice thoroughly under cold water to remove any debris and excess starch. Cook it separately in boiling water or vegetable broth for 40 to 50 minutes until tender but still chewy. Drain any excess liquid and set aside.
Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3 to 5 minutes until translucent and fragrant to build the soup’s flavor foundation.
Cook the Sweet Potatoes: Add the diced sweet potatoes along with thyme and sage to the pot. Stir regularly and cook for about 10 minutes, allowing the potatoes to soften and absorb the herbaceous aromas.
Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are completely tender.
Incorporate Wild Rice and Kale: Stir in the cooked wild rice and chopped kale. Cook for an additional 5 to 7 minutes until the kale wilts but remains vibrant and fresh.
Season and Serve: Season the soup with salt and black pepper to taste. Give it one last gentle stir and ladle into bowls, ready to enjoy.

Notes

Rinse your wild rice well to remove excess starch for better texture and cleaner flavor.
Don’t overcook the kale; add it at the end to maintain its color, texture, and nutritional benefits.
Use fresh herbs like thyme and sage for best flavor; dried herbs can be used as a substitute.
Cook wild rice separately to prevent the soup from becoming too thick or the rice overcooked.
Adjust the amount of broth to achieve desired soup consistency—more broth for a lighter soup, less for a thicker stew-like texture.

Nutrition

Serving Size: 1.5 cups
Calories: 210 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: wild rice soup, sweet potato soup, kale soup, gluten-free soup, vegan soup, healthy soup, comfort food