Plantain Wild Rice Soup🌱

Ingredients:

Veggies:

2 stocks of celery

1 large long Carrot

1/4 c Red onion

3 leafs of Kale

4 Garlic cloves

1 large plantain

Grain:

1/2 c Wild rice

Dry:

2 tsp Corn Starch

1/2 tsp Herbs de Provence

1 tsp Chicken flavor (Bouillon)

1 block/ cube of dry veggie stock

*Pinch of pepper to taste

Wet:

4 c of water

1 c plant based milk (I used unsweet almond milk)

1 tbsp Olive oil

Directions:

1. Chop all veggies into bite size; I chopped plantains in circles. In a large pot over medium heat, add oil, onion, plantains, celery, carrot, garlic cloves, herbs, chicken flavor, and pepper. Stir and cook until golden.

2. Add 3 cups of water, veggie cube, and kale. Stir. Cover let simmer until plantains have softened; about 10-15 minutes.

3. In a small bowl, mix 1 cup of water, almond milk, and corn starch. Pour into pot, add rice and kale, mix. Reduce heat to low.

4. Remove garlic and about 1/4 cup of plantains, mash together until it’s a paste (you may need some of the broth to get a good texture). Once mashed pour back into pot, mix.

5. Begin to cook on low until rice is cooked to your liking. Let cool for about 5-10minutes. Serve.