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Plant-Based Spring Vegetable Soup with Kale and Brown Rice

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


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