Recipe makes 6 to 8 portion
1 Sweet Onion, thinly sliced
8 oz. Carrots, cut in half lengthwise then thinly sliced into half moon shape
2 tsp. Granulated Garlic OR 4 cloves Garlic, thinly sliced
1 tsp. Ground Cumin
1 tsp. Smoked Paprika
1 tsp. Kosher Salt
1 pound Napa Cabbage, stems thinly sliced & leaves chopped
1 Bunch Seasonal Greens such as Kale, Swiss Chard, Turnip Greens, Beet Greens or Bok Choy, stems thinly sliced and leaves chopped
3 to 5 cups Vegetable Stock
1 pound Fresh Tomatoes, small diced OR 15 oz. can Crushed Tomatoes
1 cup Mahogany Rice, cooked as package directs (Lundberg Family brand is a great choice)
¼ cup Fresh Chives, thinly sliced
1 or 2 Finely Chopped Fresh Chile 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 carrots to the pot and sauté until lightly browned and tender. Stir in the garlic, cumin, smoked paprika and 1 teaspoon of kosher salt; sauté until spices are fragrant, about 30 seconds. Add the Napa cabbage and seasonal greens to the pot and sauté until greens are just wilted.
Stir in 3 cups of the vegetable stock and the canned or fresh tomatoes; bring the 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. 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 chives on top. Pass the chopped chile peppers 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.