This soup is a perfect transition recipe from summer to fall. It’s a combination of my favorite vegetables that are seasonally appropriate for this time of the year. It’s not heavy yet very satisfying.
Although the cravings my favorite fall soups kicked in it hasn’t been cold enough to add them into regular dinner rotation. This time of the year I prefer the light clear broth based versions.
I am happy to share that Briana loves school. All the anxiety we dealt with last week went away and now every morning we share excitement about what the day will bring. In addition to starting first grade she is now officially a taekwondo student and I’m looking forward to seeing how this adventure progresses.
This soup is a great way to get extra vitamins into those little working back to school brains. Loaded with vegetables like kale, summer corn, carrots and peas it’s a nutrition powerhouse. Adding rice makes it super comforting.
Eating vegetable soups is actually considered one of the best immunity and health boosters. Many vitamins and minerals are water soluble and a significant percentage of these nutrients can be lost through conventional cooking methods. When you cook a soup most nutrients and minerals are saved in the broth.
I made a big batch and froze half of it. Stress free dinners are all about smart prep. I know we’ll be enjoying a bowl on one of these nights with garlic bread on the side and I won’t have to worry about dinner that night.
Have a great week everyone 🙂
- 1 large carrot, peeled and chopped into ¼ inch cubes
- 1 medium onion, chopped
- 2 celery stalks, chopped into ¼ inch cubes
- 2 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- 1 large potato, peeled and cubed
- 1 cup kale, cut into thin strips
- ⅓ cup frozen peas
- 1 whole corn on the cob, kernels cut off
- ½ cup rice
- 8 cups organic chicken (or vegetable) stock
- 1 good quality chicken bouillon
- 1 tsp red pepper flakes (optional)
- scallion, sliced thin for serving
- 2 tbsp canola oil
- salt if needed, to taste
- Preheat canola oil in a Dutch oven then add carrot, onion, celery, rosemary, garlic and cook until the vegetables are soft.
- Add chopped potato, corn, chicken stock and bouillon.
- Bring to a simmer, then add kale. Cook for 1o minutes.
- Stir in rice and red pepper flakes. Adjust salt if needed. Cook until the rice is done.
- Add peas last minute to preserve the bright green color.
- Serve sprinkled with scallion.