Author Notes
This soup is so versatile and so good! You can make variations of this by using different types of greens or other green vegetables. You can also add some white beans for some extra creaminess and protein. My 3 year old is pretty much anti-vegetable now, however she LOVES this soup! —glddstgpsy
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Ingredients
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1
Sweet onion, chopped
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4
cloves garlic, minced
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1
box of chicken broth
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1-2 teaspoons
dried thyme
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1-2 sprigs
fresh rosemary leaves
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1/4 cup
quick cook brown rice
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1/2 bunch
kale leaves (torn from stems)
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1 tablespoon
olive oil
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goat cheese
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hot sauce
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1 teaspoon
red or white wine vinegar
Directions
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Saute the onion and garlic in a large pot until well caramelized.
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Add chicken broth, thyme, and rosemary, and bring to a boil.
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Turn the heat down to a simmer, and add brown rice and kale leaves to the pot. Simmer for approximately 10 minutes (or until the rice is done and the kale is tender).
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Remove from heat. Pour contents of the pot into a blender and puree. You may have to do this in several batches.
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Mix the pureed batches all together back into the pot and stir in vinegar.
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Serve garnished with goat cheese (or whatever cheese you prefer) and hot sauce. You may also substitute Greek yogurt or sour cream for the cheese.
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