Chick'n and Rice Soup
It's getting cold here in New England. Which means it's soup season once again.
There are already a million chicken and rice soup recipes out there, so I'll save you the boring part about how to make one.
What we are going to talk about is making this one a Chick'n and Rice soup.
Specifically, how to make it vegan, and also tasty.
Replace the chicken with: Hodo Organic Moroccan Tofu Cubes
Replace any stock with: Better Than Bouillon Organic Reduced Sodium Roasted Chicken Base
Use a single pack of Uncle Ben's 90 second Jasmine Rice.
Kale, but cut it up pretty small.
Sauté the kale and garlic cloves with your mirepoix. That will brighten up the kale significantly and make it look and taste a whole lot better. And getting the whole garlic cloves in there will add texture and soften the bite of the garlic. Once you've finished the sauté, throw the water and better than bullion in, and once it's boiling add the carrots. 2 hours later you have soup.
