[Vegan] Kale and Dill Soup with Rice

by One Green Planet
[Vegan] Kale and Dill Soup with Rice


·1 teaspoon extra virgin olive oil
·1 small red onion, minced
·¼ teaspoon red chili flakes
·½ cup arborio rice, or brown rice
·4 medium carrots, thinly sliced
·4 garlic cloves, minced
·6 cups vegetable broth
·4 ounces kale, tough stems removed
·1 (15.5-ounce) can small butter beans
·Salt and fresh ground black pepper
·¼ – ½ cup chopped fresh dill
·Lemon wedges, as needed


Heat oil in a large pot over medium heat. Stir in the onion and chili flakes. Cover and cook until onions are soft, about 3 minutes. Stir in the rice, carrots and garlic. Season with salt and black pepper. Cook for 1 minute. Stir in the broth, chopped kale, and beans. Bring the soup to a boil, reduce to a simmer. Partially cover the pot and simmer until the rice and kale are tender, about 10-15 minutes. If using brown rice, simmer for an additional 5-10 minutes. Stir in the dill and adjust seasoning with salt, pepper and chili flakes. Serve soup with lemon wedges, if desired, and enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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