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View CartGolden Rice Potato and Kale Soup Recipe by Briana Riddock
Named a rising star chef by Atlanta magazine and the creator behind the Dope Girls Cook hashtag, Briana Riddock cooks up approachable recipes with joy.
“To be a dope girl that cooks is empowering, trendy and down-right badass,” Briana said. “Dope Girls Cook is about focusing on being your best self by cooking and nourishing your body with good and comforting foods.”
Her Golden Rice Potato and Kale Soup uses a dutch oven and is perfectly plated on our Primrose Dinnerware with Diem Champagne Flatware.
This recipe gets its golden name from the turmeric spice. The curcumin compound in turmeric has a heap of benefits including anti-inflammatory effects [and] antioxidant properties, and the spice also helps improve brain function. It’s best to pair turmeric with black pepper, as the properties in black pepper, AKA piperine, help the body absorb curcumin more effectively. I love using fresh ground pepper, especially pepper cracked straight from a spice grinder. Along with the turmeric, the soup is super filling and you won’t even notice that it’s meat-free and dairy-free. Rice is a source of fiber, however, you can substitute white rice for brown rice, which includes higher levels of fiber. Kale is also a source of fiber along with chlorophyll and antioxidants. Overall this soup is packed with nutrients that your body needs on a daily basis. You can make a pot to warm your body from the inside out during the cooler months.
COOK:
50 minutes
PREP:
20 minutes
YIELD:
4 servings
Ingredients
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 Roma tomatoes, diced
- 1 medium white onion, diced
- 1 green bell pepper, seeds removed, diced
- 1 ½ teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon cracked black pepper
- ½ teaspoon red chili flakes
- 8 cups vegetable stock
- 8 ounces shiitake mushrooms
- 6 petite white potatoes, diced
- ½ cup long-grain white rice
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 4 cups loosely packed chopped kale, stems removed
Directions
- In a large heavy-bottomed pot, heat olive oil over medium. Sauté garlic, Roma tomato, white onion and green bell pepper for 5 minutes or until softened.
- Stir in turmeric powder, smoked paprika and red chili flakes and cook for 1 minute. Pour in vegetable stock and allow mixture to come to a rolling simmer. Add shiitake mushrooms, potatoes, long-grain white rice, bay leaves, Italian seasoning and salt. Simmer for 40 minutes.
- Stir in kale and simmer for 10 minutes or until gently wilted. Serve warm.