Winter Bloom Green Soup (6 servings)
1 hour prep + cook time
Ingredients:
2 tbsp olive oil
4 garlic cloves sliced
1 lb petite medley potatoes cubed
1 large bunch of kale ripped into smaller pieces
12 ounces of fresh spinach
4 cups of vegetable broth
1/2 cup arborio rice cooked
1 tbsp lemon juice
1 tbsp Paprika
1 tbsp Cumin
1 tbsp salt
2 tsp red pepper flakes
Salt and pepper to taste
Serve with cooked basmati rice.
Cover bottom of pan with 1 tbsp olive oil and add garlic. Cook until garlic starts to simmer then add in potatoes. Add a normal amount of salt and pepper to cover potatoes, cover and cook until a fork easily goes through the potatoes. Meanwhile, use deep pot used for arborio rice and add in other tbsp of olive oil with kale and spinach. Sauté until kale and spinach are tender then add in paprika, cumin, red pepper flakes and salt. Mix a bit longer than add vegetable broth. Once broth starts to boil, puree the soup with immersion blender (or regular blender in small batches) until kale, spinach, and arborio rice are blended into the broth. Cook a bit longer until soup boils and combines together. Add potatoes and oil from pan. Serve over basmati rice and enjoy!