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.
Spring Kale and Dill Soup With Rice [Vegan]
- 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
- 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.
- Stir in the rice, carrots and garlic. Season with salt and black pepper. Cook for 1 minute.
- 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.
- Stir in the dill and adjust seasoning, using salt, black pepper and chili flakes. Serve the soup with lemon wedges.
Zsu Dever is the author of Everyday Vegan Eats: Family Favorites from My Kitchen to Yours.