Spring Vegetable Soup with Kale

This delicious plant based vegan 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.

Spring Vegetable Soup with Kale and Brown Rice

Total Time

Ingredients

  • 6oz 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)
  • 1l Marigold vegan bouillion
  • 6 Dried prunes

Directions

  1. Cook the brown rice as per the packet instructions, cutting short the cooking time by five minutes. Rinse and set aside the rice.
  2. Put the carrots and celery into a large soup pot with about 3cm of water and cook for 5-6 minutes until soft.
  3. Add the stock, spring greens, prunes, kale and brown rice then cook for a further 10 minutes.
  4. Ladle into warm soup bowls and serve with whole grain or whole meal brown bread.

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