This kale and rice soup is easy and hits the spot on the days when something warm, nutritious and easy is needed.
We include chopped kale and a small amount of whole grains (brown rice) in this recipe, which makes it complete.
We consider kale a super food and it is a good idea to look for ways to use it as often as you can. Chopping it up and adding it to soups works well and adds a mild but complex flavor to your soups and stews.
Kale is a tougher leaf, but I use it as I would cabbage .... everywhere! However cabbage cooks so much easier. The solution is to chop the kale in small pieces so that it will cook faster. It can be as small as parsley leafs. We us this size also for our garlicky kale salad, which is an uncooked delicious salad. If you would like to increase your vegetable servings, you could also add a 1/2 cup to 1 cup of shredded cabbage to this recipe. It will cook down nicely and become translucent and as a result, could go unnoticed by your finicky eaters.
1 cooked brown rice
1 tbsp – Canola
1 ½ cups of kale
2 tbs. bullion paste or soup starter and 4 cups of boiling water
1 to 2 cloves of crushed garlic
1 pinch thyme or other spices
Use broccoli slaw to replaced kale.
Brown rice can be replaced with another cooked grain like quinoa or millet.
add braggs aminos
Heat oil in pan and add garlic.
Cook for 1 minute.
Add kale and stir.
Add boiling water, bullion and rice.
Cover and simmer on stove top. (approximately 30 minutes).
Or transfer mixture to crock pot. Let simmer for 1 to 2 hours.
Kale has anticancer properties, trace proteins and lots of minerals and vitamins.
Brown rice is a good source of protein and other vitamins. The grain quinoa, however is an even greater source of protein than brown rice.
Can be made days in advance and stored in a container with a tight led. Served as a starter at dinner or for lunch with a sandwich or salad.
Zima Health, Start Living Recipes, Zima Health Publishing, 2010.
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