Wednesday, January 8, 2014

Vegan Tomato and Kale Soup

On an incredibly cold day, tomato soup is just perfect. I'm not a fan of tomato soup with chunks of veggies normally, but this was delicious.

28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
1 bunch of kale, chopped
1 1/4 cups rice, cooked (you could also use quinoa)
1 cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tbsp chili powder
pepper/salt to taste 
1 tsp garlic powder 

pinch cayenne pepper

Blend tomatoes in a processor until smooth, then pour into a large pot. Add vegetable broth and cook on medium-high until boiling. Add spices, bay leaves, and peas and carrots until vegetables are cooked through. Add rice and kale and serve!

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