Plated
Chickpea and Wild Rice Soup with Kale and Cabbage
<p>Chef Taylor's veggie-focused recipe delivers all the comfort of our favorite winter soups. She starts with a flavorful broth, simmering vegetable stock with smoked paprika, cumin, cayenne, bay leaf, and parsley stems. It's packed with tender carrot, dinosaur kale, and cabbage, plus crispy roasted chickpeas and chewy wild rice. Kitchen hack: The hearty grain is cooked in the broth for maximum flavor and minimal cleanup.&nbsp;</p>
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