Grain Bowl Soup Recipes
GRAIN BOWL SOUP
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Provided by Anna Stockwell
Categories Soup/Stew Mushroom Tomato Shallot Dill Parsley Lemon Juice Honey Stock Grains Barley Quinoa Rice Kale Garlic Healthy Winter Dinner Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
- Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
- Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
- While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
- Divide soup among bowls. Top with kale mixture and herbed oil.
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