Late Fall Garden Soup with Kale and Rice

Name: Late Fall Garden Soup with Kale and Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams 1/2 cup grated Asiago cheese; 473 milliliters cubed baking potato; 0 teaspoons freshly ground black pepper; 1 teaspoons dried thyme; 1 garlic clove, minced; 473 milliliters thinly sliced kale; 473 milliliters sliced leek (about 2 large); 2 teaspoons olive oil; 59 milliliters uncooked long-grain rice; 1 teaspoons sea salt; 2 vegetable-flavored dry bouillon cubes; 1 liters water, divided

Late Fall Garden Soup with Kale and Rice is a gluten free and vegetarian recipe with 4 servings. One serving contains 227 calories, 10g of protein, and 7g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It works well as a cheap soup. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up kale, baking potato, water, and a few other things to make it today.