Kale & Basmati Soup w/ Pumpkin Seed Pesto

🧂 Ingredients

• 5 cups low-sodium chicken broth* {I used “No Chicken” Vegetable Broth}
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon grated nutmeg
• 1/2 cup quick cooking brown basmati rice**
• 4 large carrots

  halved lengthwise and thinly sliced crosswise
• 1 package {16 ounces} frozen chopped kale

  thawed
• 1/4 cup hulled pumpkin seeds {pepitas}

  toasted
• 1/2 cup packed fresh basil leaves
• 1/4 cup grated Parmesan Cheese
• 2 tablespoons fresh lemon juice

Instructions

• 1 In a large saucepan, combine the broth, salt, pepper, nutmeg, and 2 cups of the
  water and bring to a boil over high heat. Add the rice, carrots, and kale and
  return to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until
  the rice and kale are very tender.
• 2 Meanwhile, in a small heavy skillet, heat the pumpkin seeds for 2 minutes, or
  until they begin to pop. Transfer to a mini food processor and add the basil,
  cheese, and the remaining 1/4 cup of water. Puree until smooth. Scrape the pesto
  into a small bowl.
• 3 Stir the lemon juice into the soup. Each serving of soup gets 2 tablespoons
  pesto that should be stirred in before eating.

Nutrition Info