Plantain Wild Rice Soup🌱
2 stocks of celery
1 large long Carrot
1/4 c Red onion
3 leafs of Kale
4 Garlic cloves
1 large plantain
1/2 c Wild rice
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
4 c of water
1 c plant based milk (I used unsweet almond milk)
1 tbsp Olive oil
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.
Add 3 cups of water, veggie cube, and kale. Stir. Cover let simmer until plantains have softened; about 10-15 minutes.
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.
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.
Begin to cook on low until rice is cooked to your liking. Let cool for about 5-10minutes. Serve.