Spring Vegetable Soup with Kale

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

Course: Soup
Keyword: brown rice, kale, plant-based, vegan, vegetables
Author: Caroline

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

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