Late Fall Garden Soup with Kale and Rice
Cozy up with a steaming bowl of Late Fall Garden Soup with Kale and Rice, the perfect way to celebrate the changing seasons. This hearty and nutrient-packed soup combines tender kale, aromatic vegetables, and fluffy long-grain rice, all simmered in a rich vegetable broth seasoned with thyme and a hint of turmeric for warmth. A splash of bright lemon juice ties it all together, making every spoonful vibrant and comforting. With just 15 minutes of prep and a total cooking time of under an hour, this recipe is ideal for weeknight dinners or meal prep. Serve it piping hot with a crusty slice of bread for a complete, wholesome meal that's bursting with seasonal flavor. Keywords: kale soup, fall soup, vegetable rice soup, vegetarian recipe, healthy soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 whole garlic cloves, minced
- 1 cup diced tomatoes (canned or fresh)
- 6 cups vegetable broth
- 0.5 cup long-grain rice (uncooked)
- 4 cups kale, de-stemmed and chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes, vegetable broth, and rice. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, covered, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Add the chopped kale, thyme, ground turmeric, salt, and black pepper. Stir well to combine.
Continue to simmer for another 10-15 minutes, until the rice is tender and the kale has wilted.
Remove the pot from heat and stir in the fresh lemon juice to brighten the flavor.
Taste and adjust seasoning, adding more salt or black pepper if needed.
Serve the soup warm, garnished with additional fresh thyme or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6093 mg | 265% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 44.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4991 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
