In a large pot or Instant Pot, heat a splash of olive oil over medium heat. Add diced onions, minced garlic, chopped carrots, and celery. Sauté for about 5-7 minutes until the onions turn translucent.

Stir in the wild rice and pour in the vegetable broth. Sprinkle in the Old Bay seasoning and bring to a gentle boil. Reduce heat to low and simmer for about 45 minutes or set the Instant Pot to cook on high pressure for 25 minutes.

Uncover the pot and stir in diced sweet potatoes, chopped kale, and sliced mushrooms. Simmer for another 10-15 minutes until the sweet potatoes soften.

Turn off the heat and stir in the coconut milk or cream. Adjust seasoning if needed.

Ladle the soup into bowls and garnish with fresh herbs or leftover kale. Serve alongside crusty bread or salad.