This Slightly Irish-inspired soup is really filling. Its basically a hearty meal inside of broth, which makes everything go down smoother in my opinion, while still keeping all the hearty-ness if that makes sense :-D. Three simple ingredients plus broth and a little bit of flavor go a long way with this one.
What You’ll Need:
- 1 cup of uncooked white rice
- about 5 baby yellow potatoes
- 4 full leaves of kale, chopped into large pieces
- 1 1/2 cups low-sodium vegetable broth
- 3 teaspoons essential seasoning blend*
- 2 tablespoons olive oil
What to Do:
- Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
- Boil about 1 1/2 cups of water in a medium-sized saucepan and place baby potatoes in water.
- Boil potatoes until tender (you should be able to poke a fork through them easily), about 5-10 minutes.
- Drain potatoes but leave in saucepan.
- Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
- Once oil is hot, add chopped kale and saute until kale is tender. Add 1 teaspoon of seasoning blend to kale and stir.
- Once kale is done, add with potatoes in saucepan.
- Add broth to saucepan and place back on heat that is on a low simmer.
- Add remaining seasoning blend to broth and simmer until broth is hot.
- Transfer cooked rice to serving bowl.
- Pour broth mixture over rice and serve. Bon appetit!
Date posted on Instagram: 2/23/18