Late Fall Garden Soup with Kale and Rice

Cozy up with a steaming bowl of Late Fall Garden Soup with Kale and Rice, the perfect way to celebrate the changing seasons. This hearty and nutrient-packed soup combines tender kale, aromatic vegetables, and fluffy long-grain rice, all simmered in a rich vegetable broth seasoned with thyme and a hint of turmeric for warmth. A splash of bright lemon juice ties it all together, making every spoonful vibrant and comforting. With just 15 minutes of prep and a total cooking time of under an hour, this recipe is ideal for weeknight dinners or meal prep. Serve it piping hot with a crusty slice of bread for a complete, wholesome meal that's bursting with seasonal flavor. Keywords: kale soup, fall soup, vegetable rice soup, vegetarian recipe, healthy soup recipe.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 whole yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 3 whole garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 0.5 cup long-grain rice (uncooked)
• 4 cups kale, de-stemmed and chopped
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Stir in the diced tomatoes, vegetable broth, and rice. Bring the mixture to a boil.

Step 5

Reduce the heat to low and let the soup simmer for 20 minutes, covered, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Step 6

Add the chopped kale, thyme, ground turmeric, salt, and black pepper. Stir well to combine.

Step 7

Continue to simmer for another 10-15 minutes, until the rice is tender and the kale has wilted.

Step 8

Remove the pot from heat and stir in the fresh lemon juice to brighten the flavor.

Step 9

Taste and adjust seasoning, adding more salt or black pepper if needed.

Step 10

Serve the soup warm, garnished with additional fresh thyme or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(2419.5g)

Amount per serving	% Daily Value*
Calories	1409.9

Total Fat 43.4g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6092.9mg	0%
Total Carbohydrate 222.2g	0%
Dietary Fiber 33.4g	0%
Total Sugars 44.7g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 617.6mg	0%
Iron 13.4mg	0%
Potassium 4991.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 12.1%

Carbs: 61.0%