Tuscan Kale, Eggplant & Tomato Soup with Wild Rice & Dill

Recipe makes 6 to 8 portions

1 Sweet Onion, thinly sliced

1 Fennel Bulb, core removed and bulb thinly sliced

1 Tb. Granulated Garlic OR 4 cloves Garlic, thinly sliced

1 Tb. Ground Cumin

2 tsp. Kosher Salt

1 bunch Tuscan Kale (about 8 oz.) stems finely chopped and leaves thinly sliced

1 bunch (about 8 oz.) Pac Choi or Baby Bok Choy, stems thinly sliced & leaves chopped

1 pound Eggplant, peel off some of the skin if it is tough, eggplant then cut into ¼ inch dice

3 to 6 cups Vegetable Stock

1 cup Raw Wild Rice Blend, cooked as package directs (Lundberg Family brand is a great choice)

1 pound Tomatoes, small diced

2 Tb. Fresh Dill, chopped

Fresh Pepper to pass for guests to add as they desire

Heat a large stockpot over medium high heat; when hot add enough grapeseed oil to coat the bottom of the pot. Add the onion and fennel to the pot and sauté until lightly browned and tender.  Stir in the garlic, cumin and 2 teaspoons of kosher salt; sauté until spices are fragrant, about 30 seconds. Add the kale and pac choi to the pot and sauté until greens are just wilted. Stir in the eggplant and 3 cups of vegetable stock; bring soup to a boil then immediately reduce the heat to low and cover the pot. Allow the soup to simmer for 5 minutes to blend the flavors and cook the eggplant through. Uncover the pot and add more stock as needed to make a full bodied soup that is not too chunky. Taste the soup and add more salt as needed to bring out all of the flavors.

Divide the cooked rice between serving bowls. Ladle the hot soup into the bowls, then garnish with the tomato and dill on top. Pass the fresh ground pepper for guests to add as desired.

The soup can be cooled and kept refrigerated for up to 5 days or frozen for up to 3 months.


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