vegetarian, gluten free, dairy free, egg free, soy free, nut free, vegan

What You’ll Need:

2 Tbsp olive oil

1 purple onion, minced

2 large carrots, minced

3 stalks celery, minced

3 c veggie stock, no sugar added

4 c filtered water

2/3 c brown rice

½ pound (or I bunch, torn from stem), kale

2 tsp sea salt

1 tsp oregano

1 bay leaf

3/4 tsp black pepper

Sauté onion, carrot & celery in olive oil in a large soup pot until aromatic.

Add remaining ingredients. Bring to a boil, then reduce to a simmer & cover.

Cook for 30 minutes, or until rice is tender.

Ladle this hearty soup into (4) glass containers for easy grab & go lunches throughout the week OR pop pot directly into the fridge for a quick mid week dinner.

Remove & discard the bay leaf as you come across it :)

Serves 4 as a main, more as a side.