Dill has a delightfully fresh and citrus-like flavor which, in this very quick and easy soup, is accentuated with a squeeze of lemon juice added at the end. The beans bring a layer of creaminess as well as a boost of protein. The rice thickens the soup and adds more texture. As for kale, it is always a welcome addition not only because it boosts nutrition, but also because the hint of its bitterness complements the dill. A full circle of flavors.

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Spring Kale and Dill Soup With Rice [Vegan]

Serves

4

Ingredients

  • 1 teaspoon neutral oil
  • 3 spring onions or 1 small red onion, minced
  • ¼ teaspoon red chili flakes
  • ½ cup arborio rice, or other rice
  • 5 spring carrots or 4 medium carrots, thinly sliced
  • 4 garlic cloves, minced
  • 6 cups vegetable broth
  • 4 ounces baby kale or other kale, tough stems removed
  • 1 (15.5-ounce) can small butter beans
  • Salt and fresh ground black pepper
  • ¼ - ½ cup chopped fresh dill
  • Lemon wedges, as needed
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Preparation

  1. Heat the oil in a large pot over medium heat. Stir in the onion and chili flakes. Cover the pot and cook until the onions are soft, about 3 minutes.
  2. Stir in the rice, carrots and garlic. Season with salt and black pepper. Cook for 1 minute.
  3. Stir in the broth, kale (chopped, if using mature kale) and beans. Bring the soup to a boil, reduce to a simmer. Partially cover the pot and simmer the soup until the rice and kale are tender, about 10 to 15 minutes. If using brown rice, simmer for an additional 5 to 10 minutes.
  4. Stir in the dill and adjust seasoning, using salt, black pepper and chili flakes. Serve the soup with lemon wedges.

Notes

Zsu Dever is the author of Everyday Vegan Eats: Family Favorites from My Kitchen to Yours.

    Explore more recipes with these ingredients

  • Kale
  • Rice
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