by Dr. Coffee
A wonderful fall soup that can be eaten any time of the year. Quick and easy to make, the freeze-dried ingredients make the fresh taste available even when the items are out of season!
Prep Time: 20 min.
Cook Time: 1 hour 25 mins
Servings: 4-6 servings
2 oz. Olive Oil (EVOO or reg.)
½ c (2.8 oz) Yellow onions, chopped
1/3 c. (2.2 oz.) Celery, chopped
½ cup (2.4 oz.) Carrots, chopped
4 lg cloved Roasted Garlic
4 cups Chicken Stock (can substitute vegetable stock for vegetarian soup)
1 cup Water
0.45 oz. C2 Production Freeze-dried Kale
1 tsp. Sea Salt
To taste Crushed Red Pepper flakes and Black Pepper
2 oz. Brown Rice, raw
2-3 tsp. Apple Cider Vinegar (according to taste)
Toppings C2 Production Freeze-dried Avocado (chunks), Croutons, Parmesan Cheese
In a Dutch oven, heat olive oil over medium-high heat. Add the onions and carrots, sauté for 5 minutes, stirring occasionally.
Add the broth and water, stir. Remove some of the liquid to blend with the roasted garlic and return to the pot. Bring liquid to a boil.
Stir in kale and spices and reduce to medium-low, cover and simmer until kale is tender (approx. 30 - 40 minutes).
During the last 10 minutes stir in rice, return cover and cook until rice is tender (approx. 15-20 minutes).
Use an immersion blender (or a traditional blender) to puree the soup until chunky or smooth (your choice).
Stir in the vinegar until combined. Adjust seasonings.
Serve, garnished with one or more toppings. Can be refrigerated in a sealed container up to 3 days.