Heat 1 TBSP oil in a large stockpot or Dutch oven* over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add sliced carrots and parsnip and sauté it 2-3 min more.
Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, sweet potato, bay leaf, spices and Old Bay seasoning. Stir to combine.
Continue cooking until the soup reaches boiling. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Finally add the almond milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper as needed.
Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
Instant Pot options! You can use an instant pot and save time. I have bought recently this excellent one.