Wild Rice and Kale Soup
Hearty and nutritious soup with wild rice, kale, and savory herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 bay leaf
- 1 tbsp lemon juice
Nutrition Facts
320Calories
10gProtein
45gCarbs
12gFat
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Instructions
1
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
2
Add minced garlic, thyme, and rosemary. Stir for 1 minute until fragrant.
3
Pour in vegetable broth and water. Add wild rice and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4
Once the rice is tender, stir in chopped kale. Cook for another 10 minutes until kale is wilted.
5
Remove the bay leaf. Season with salt, black pepper, and lemon juice. Stir well.
6
Serve hot with a drizzle of olive oil or a sprinkle of grated Parmesan if desired.
Chef's Tips
- Rice Tip: For a quicker cook time, use pre-cooked wild rice and reduce simmering time.
- Herb Variations: Fresh thyme and rosemary can be used instead of dried for a more vibrant flavor.
- Protein Boost: Add cooked chicken or white beans for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Creamy Option: Stir in a splash of coconut milk or cream for a richer texture.
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