dinner recipe · #00723
Sweet Potato Kale Cumin Brown Rice Soup
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 55 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 11
Prep15 min
Cook40 min
Inactive0 min
Total55 min
Ingredients
- 1 cupBrown Rice
- 6 cupsVegetable Broth
- 10 ozSweet Potato
- 8 ozKale
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 1 tspCumin
- 1 ozParmesan Cheese
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Prepare the Brown Rice: rinse it, and drain it first if it is canned. Wash the Sweet Potato and Kale under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Sweet Potato, Kale, and Garlic for 6 minutes.
- Stir in the Cumin, Parmesan Cheese, Table Salt, Black Pepper, Brown Rice, and Vegetable Broth. Simmer for about 40 minutes until the base and vegetables are tender.
- Stir the Brown Rice soup well, adjust only with the listed seasonings if needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.8 g
- Carbohydrates
- 39.7 g
- Fat
- 5.3 g
- Fiber
- 4.6 g
- Sodium
- 1,049.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.