All three of us are sick. We’re not sure where it came from, or where it’s going, but it’s not fun. Luckily, I think it’s just a bad cold.
One thing that always makes me feel better is a good bowl of soup. I love this soup and any variation of it for its simplicity and deliciousness. It’s so simple that it really doesn’t require a recipe. It’s also great for using up all those extra veggies you have in the fridge. That being said, this is more of a “flavor guide” than a recipe. You can make as much or little as you want. I made just enough for Ava and myself because Tony was suffering at work. I told him to go pick up some Pho as a consolation prize.
So what’s in the soup?
- Wild Rice
- Fresh Ginger
- Veggie Broth
- Salt & Pepper
- Half & Half (optional)
That’s it, really!
I had about 3/4 cup of left over veggie stock. I added it to the pot along with a jar lid full (I told you, this is not an exact science, but it was about 1/3 cup) of wild rice. I diced a carrot and a small potato; into the pot they went. I added some water to cover everything. You could use all stock, but I just used what I had.
Bring it all to a boil. While its boiling, mince up a nice size chunk of fresh ginger and add it to the soup. If it looks like your soups getting dry, just add more water. No stress.
When the rice is about half-way done, finely chop your kale (rib removed) and add it to the soup. Simmer the soup until your rice is cooked, about 30 minutes total, adding more water if needed.
Once your rice is tender, season with salt and pepper. I also added a splash of organic half & half to make it creamy.
This really is a perfect bowl of soup when you’re sick. Pair it with a mug of green tea and honey and you’ll be on the road to recovery. Oh, and it’s toddler approved!
Do you have a favorite go-to soup recipe?