Curried Cabbage, Chard, Kale, and Basmati Rice Soup
We make this deliciously spicy curried cabbage, chard, kale and basmati rice soup in a large soup pot on our stove top.
Curried Cabbage, Chard, Kale, and Basmati Rice Soup Ingredients:
2-3 lbs. Cabbage
2-3 lbs. Chard (Swiss Chard)
2-3 lbs. Kale
2-3 lbs. Sweet Potatoes
2 lbs. Onions
1-1/2 lbs. Carrots
1 – 28-oz. can Crushed Tomatoes
2 – 6-oz. cans Tomato Paste
1 Jalapeno Pepper
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric
1 tbsp. Cinnamon, ground
2 cups Brown Basmati Rice cooked in 4 cups Water
Curried Cabbage, Chard, Kale, and Basmati Rice Soup Preparation:
We make this deliciously spicy curried cabbage, chard, kale and basmati rice soup in a large soup pot on our stove top. The total preparation and cooking time is about 2 hours. The soup is enough to serve 8-10 people as a main meal with a salad, or twice as many people as a side dish or appetizer. The curried cabbage, chard, kale and basmati rice soup is also great as a leftover, and can be stored in the covered cooking pot, or other closed container, in the refrigerator for a few days. If you want to make a smaller pot of soup, cut the recipe in half.
Place a large soup pot on the stove top with the pureed jalapeno pepper and two quarts of water (we suggest placing the jalapeno pepper, without its stem, in about 3 cups of water and blend it into the water at high speed and rinse the container out into the pot with the remaining water). Heat the soup pot on high simmer. Add the crushed tomatoes, tomato paste, and seasonings, and mix well.
While the water and tomatoes are heating, clean and wash the cabbage, Swiss chard, kale and peel the carrots and onions, and finely shred them in a food processor. Add to the soup pot, mix well, and continue cooking.
Wash and peel the sweet potatoes, slice and cut into small bite-size cubes, add to the soup pot, mix well, and continue simmering until the soup begins to boil. Reduce the heat to medium low simmer, and cover the pot. Mix occasionally to prevent any sticking to the bottom of the pot. Add a cup or two of boiling water if you want the soup to have a thinner consistency, and mix into the soup, but leave room for the basmati rice.
While the soup is simmering, place the rice pot on the stovetop with 4 cups of water and heat to a boil. When the water begins to boil, add the basmati rice, cover, and lower the heat to low, and cook until all the water is absorbed into the rice.
When the veggies are tender and the rice is cooked, add the basmati rice to the soup, mix well, and continue simmering for a few more minutes, cover the pot and turn off the heat. Let the soup flavors blend together for another 15-30 minutes before serving.
Serve and enjoy. It goes great with a large tossed salad.
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our archival web site for all our vegan recipes.
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