Make your meal prep easy with this tasty slow-cooker soup! A batch of this soup can be stored in the refrigerator and enjoyed for 4-5 days after cooking. Simply reheat on the stovetop until simmering.
3 cups cooked Ralston Family Farms Nature's Blend Rice
3 Tbsp. Riojana olive oil, divided
1 organic white or yellow onion, diced
2 stalks organic celery, diced
2-3 organic carrots, peeled and diced
4 cloves organic garlic, minced
8 oz. organic shiitake mushrooms, stems removed and sliced into strips
8 oz. organic oyster mushrooms, sliced or more shiitakes
4 cups Field Day organic low sodium vegetable broth
1 tsp. Frontier Co-op thyme
1 tsp. Frontier Co-op powdered rosemary
Pinch Frontier Co-op crushed red chili peppers, to taste
1 parmesan rind, optional
1 can (1 ½ cups) Native Forest Organic Coconut Milk Classic
1 bunch organic green kale, washed, leaves stripped, and torn into bite size pieces
Zest from 1 lemon
Cook your rice according to package instructions, set aside. (This can be done the night before, just keep in the refrigerator)
In a large skillet, add 1 Tbsp. olive oil. Heat over medium heat. Once hot, add your onion, celery, and carrots. Cook for 4-5 minutes, stirring occasionally. Add garlic, cook 30 seconds. Season with salt and pepper. Add to slow cooker.
Return skillet to stove, add 1 Tbsp. olive oil. Add in half of your mushrooms. Cook for 3-4 minutes. Stirring occasionally, seasoning with salt and pepper. Add to slow cooker. Repeat this with another 1 Tbsp. olive oil and the rest of your mushrooms.
Add your broth, thyme, powdered rosemary, crushed red chili peppers, salt, and pepper, stir everything to combine.
Add your parmesan rind, if using.
Place the lid back on. Cook on HIGH for 2-3 hours or LOW for 5-6 hours. Stir to see if the parmesan rind has melted, if not, remove.
Add in your rice, kale, coconut milk, and lemon zest, stir to combine. Cook for another 30 minutes.