Sunday, November 6, 2016

Squash, Mushroom, Kale & Dill Soup

1 lb frozen mixed mushrooms
32oz vegetable broth
2 lb butternut squash, peeled and diced
1 cup sprouted rice blend
4 cups loosely packed baby kale leaves
1 cup chopped fresh dill

1) Preheat the oven to 400F. Spread the butternut squash evenly on an oiled baking sheet. Bake for 30-35 minutes, until tender.
2) Meanwhile, add the mushrooms and vegetable broth. Heat over medium heat until boiling. Add rice, cover and lower to low-medium heat. Simmer for 25 minutes.
3) Add roasted butternut squash to cooked rice mixture. Mix in baby kale and dill, until kale has wilted.
4) Serve warm.

Review:  I usually use Trader Joe's broth, but had to go with a different brand this time. It was oddly light on the vegetable flavor and weirdly sweet. I need to stick with what I trust!! This was otherwise a hearty meal. The kale wasn't too strong and the dill balanced the earthy flavors. I really liked this!
Adapted from:

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