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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!
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Servings: 6
Ingredients Method

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

Method
 

  1. In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
  2. 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.
  3. Enjoy!