Late Fall Garden Soup With Kale And Rice Food

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

LATE FALL GARDEN SOUP WITH KALE AND RICE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
• Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
• Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
• Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).

KALE SOUP

Steps:

• Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
• Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
• Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

ROASTED FALL VEGETABLE SOUP

Steps:

• Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.
• Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.