This delicious Plant-Based Spring Vegetable Soup with Kale and Brown Rice is perfect for lunch.
I batch cook it and take it to work for lunch every day of the week. It’s packed with spring greens, kale, carrots and celery. It’s a meal on it’s own! I eat it with whole grain brown bread and a rainbow salad.
Plant-Based Spring Vegetable Soup with Kale and Brown Rice
- Large stock pot
- Wooden spoon
- Measuring jug
- Sharp paring knives
- Soup bowls
- 6 oz brown rice
- 2 carrots chopped into chunky pieces
- 2 handfuls kale
- 1 handful spring greens
- 2 bay leaves
- 6 black peppercorns
- 2 stalks celery chopped into chunky pieces
- 1 litre bouillon
- 6 dried prunes
- Cook the brown rice as per the packet instructions, cutting short the cooking time by five minutes. Rinse and set aside the rice.
- Put the carrots and celery into a large soup pot with about 3cm of water and cook for 5-6 minutes until soft.
- Add the stock, spring greens, prunes, kale and brown rice then cook for a further 10 minutes.
- Ladle into warm soup bowls and serve with whole grain or whole meal brown bread.
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