Vegetable Soup with Ginger

35 min

serves 8

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2-inch fresh ginger, peeled and minced

2 quarts chicken stock

2 medium carrots, peeled and chopped

2 large russet potatoes, peeled and cubed

1 bunch kale, stemmed and chopped

2 cups cooked basmati rice

2 1/2 cups cooked wild rice

2 teaspoons sea salt

1 teaspoon course ground black pepper

1 tablespoon sriracha hot sauce

Directions

1. In a large stockpot, heat oil over medium heat. Add onion and saute until tender. Add ginger and cook one minute.

2. Add stock and carrots. Bring to a gentle simmer and cook for five minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.