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Here is a wonderful recipe for a hearty vegetable and rice soup. I love to make a big batch on Sunday and eat it throughout the week as a quick lunch or easy supper.
In a large stock pot, heat 4 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, leek, cauliflower, and bay leaves. Stir to coat. Season generously with sea salt and pepper.
Cook for 5 minutes stirring occasionally. As the vegetables begin to cook and soften, add the chopped tomatoes, parsley, and kale. Stir and cook for a couple more minutes just to soften. Slowly add stock, at least enough to cover all the vegetables if not a bit more, and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 30 minutes, or until the vegetables are soft. Taste.
Season with salt and pepper if necessary. Just before serving, stir a handful of fresh spinach leaves into the soup. In each individual soup bowl, scoop 1/4 cup cooked brown rice. Ladle the soup over the rice. Finish with freshly chopped parsley or dill and a drizzle of olive oil. Enjoy!