Warming Vegetable Soup with Ginger
There are few things more comforting than a hot bowl of soup on a cold night. Substitute veggie stock for a vegan version and know that you’ve got dinner covered!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 inch fresh ginger peeled and minced
- 2 quarts chicken stock (boxed or homemade)
- 2 medium carrots peeled and chopped
- 2 large russet potatoes peeled and cubed
- 1 bunch kale stemmed and chopped
- 2 cups cooked basmati rice
- 2 ½ cups cooked wild rice
- 2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1 tablespoon sriracha hot sauce
Instructions
- In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
- Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.
- Enjoy!