Creamy Wild Rice Soup

I can’t tell you how many times I’ve thought something was “wrong with me” when really, I was just running on fumes, trying to mother on an empty tank. The truth? When you’re under fueled, everything feels heavier: the meltdowns, the messes, the noise.

This soup reminds me that nourishing myself is not extra… it’s essential. My mother in law made me this soup and I actually teared up because it felt like comfort in its purest form. A full belly and steady energy to thrive on. It felt so kind of her to feed me this meal! 

I’ve made this a handful of times now and boys LOVE it! They down it every time. Make some homemade sourdough to go along with it and it might just bring you happy tears too haha 

Here’s the recipe:

Creamy Wild Rice Soup

Ingredients

• 1 cup yellow onion (diced)

• ½ cup celery (diced)

• ½ cup carrot (diced)

• 4 tbsp garlic (minced)

• 4 tbsp butter

• 1 cup sweet potato (cubed)

• 1 cup butternut squash (cubed)

• 1 cup mushrooms (sliced)

• 48 oz vegetable stock

• 14 oz coconut milk

• ½ can coconut cream

• 3 cups cooked wild rice

• 1 bay leaf

• 1 tsp tarragon

• 1 tsp rosemary

• ⅛ tsp red pepper flakes

• Salt & pepper to taste

Directions

1. Chop all veggies. In a large pot, melt butter and sauté onion, celery, carrot, and garlic for about 5 minutes. Add sweet potato, butternut squash, mushrooms, and sauté for another 5 minutes. 

2. Add vegetable stock, coconut milk, coconut cream, bay leaf, and seasonings.

3. Simmer until veggies are fork-tender.

4. Stir in cooked wild rice, simmer a few more minutes, then serve warm.

Cozy. Creamy. Soul-soothing. ENJOY!

Why this matters

Food is fuel. But it’s more than that it’s a reset button. When I actually feed myself well, I show up softer, calmer, and more patient. And honestly? My kids deserve that version of me.