Hearty Kale & Wild Rice Soup


Quick to the Table

Springer Huseby

Kale is pretty much a year round fixture in our house now.  Warm or cold, it is a healthy, hearty alternative that pleases everyone.  Even my little girls (arguably the fussiest eaters out there, they just can’t say no to a warm batch of kale chips).

How kale makes it’s way into our meals tends to vary with the season.  Right now, we are ALL about warming, stick-to-your-bones soups.  With so much going on, we keep it simple. The good news is that keeping it simple doesn’t mean compromising on the soups healthy goodness or flavor.  A good broth, a whole grain and a bunch of fresh kale and you have yourself a deliciously nourishing, quick-to-make weeknight meal.



1 cup wild rice
2 tbs olive oil
2 leeks – trimmed & sliced
sea salt
12 ozs crimini mushrooms – sliced
2 quarts vegetable stock
2 tablespoons Ume plum vinegar
4 large kale leaves – ribs removed and cut into ribbons


  1. Heat the olive oil in a large saucepan set over medium heat. Add the leeks and a generous pinch of sea salt.  Cook for 10 minutes or until the leeks have softened a bit.
  2. Add the mushrooms, wild rice & stock and bring to a boil.  Reduce the heat to a simmer and cook for 30 minutes, until the wild rice is fully cooked.
  3. Add the vinegar and cook for another 5 minutes.
  4. Add a handful of kale to each bowl. Pour the soup over the kale and serve.

Serves 4.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]


  1. Deanne says:

    So delicious and easy to make;) my family loves this yummy soup!

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