Immune-Boost Soup
Ingredients
1 cup Butternut Squash – peeled and diced
1 Red Onion, diced
2 Celery stocks, diced
2 Carrots, diced
2-inch piece of Ginger, peeled and minced
5 Garlic cloves, minced
The American Commissary – Pork Rub
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Turmeric, ground
8 cups Vegetable Stock
1 cup Brown Rice
1/2 cup fresh Lemon Juice
6 cups Kale, chopped
1-2 tablespoons Breadcrumbs for topping
Red Pepper Flakes for garnish (optional)
SERVINGS: 4-5
PREP: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
Prep
1. Heat a large pot or Dutch oven over medium high heat. When hot, add the squash, onion, celery and carrots, stirring frequently until the edges of the vegetables, start browning, 8 to 10 minutes.
2. Add the ginger salt, garlic, red pepper flakes, turmeric and Pork Rub. Sauté for 30 seconds. Pour in the broth and bring to a simmer.
3. Add the rice and stir, cook on low until the rice is tender – for about 30 minutes. Stir in the kale by the handful, allowing it to wilt before adding the next handful.
4. Once all the kale is wilted, cover and continue to cook for an additional 15 minutes.
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