Step 1

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, chopped kale stem, sweet potato, onion, bay leaf and Herbs de Provence in a large stockput, or the bowl of a pressure cooker or slow cooker. Stir briefly to combine.

Step 2

Stovetop - Heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Step 3

Pressure cooker - Cook on manual (high pressure) for 25 minutes. Let the pressure release naturally for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

Step 4

Slow cooker - Cook on high for 1 to 2 hours*, until the rice is cooked and tender. the cooking time for this recipe can vary widely between different brands of slow cookers. So I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go.

Step 5

Dutch Oven - cover and bake at 425F for 45-60 minutes

Step 6

Add the final ingredients. Add the coconut milk and kale to the soup, stirring gently until combined, and kale is wilted. Season to taste with salt and pepper.

Step 7

Serve. Serve warm and enjoy!